Easy Plum Tart
- Level: Easy
- Yield: 6-8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 269
- Total Fat
- 13
- Saturated Fat
- 7
- Carbohydrates
- 38
- Dietary Fiber
- 2
- Sugar
- 32
- Protein
- 3
- Cholesterol
- 27
- Sodium
- 16
- Total: 55 min
- Prep: 15 min
- Cook: 40 min
Ingredients
sheet frozen puff pastry (half of a 17.3-ounce package), thawed
All-purpose flour, for dusting
1/4 cup almonds, chopped
3/4 cup sugar, plus more for sprinkling
Juice of 1/2 lemon
2 pounds large plums, halved and pitted
6 tablespoons unsalted butter, diced
1 vanilla bean, split lengthwise and seeds scraped out
Vanilla ice cream, for serving
Directions
- Preheat the oven to 400 degrees F. Lay the pastry on a floured surface and cut in half. Sprinkle one piece with the almonds and some sugar; lay the other piece on top. Press together with a rolling pin to make a 6-by-14-inch rectangle. Score a 1-inch border with a knife. Pierce the middle with a fork and make small slits with a knife. Transfer to a baking sheet lined with parchment paper, brush with water and bake until golden, 20 to 25 minutes. Cool on a rack.
- Stir 3/4 cup sugar, 2 tablespoons water and the lemon juice in a heavy pan. Cover and cook over medium-high heat just until the sugar melts. Uncover and cook, swirling the pan, until amber, about 5 minutes. Remove from the heat; add the plums, 3 tablespoons butter and the vanilla pod and seeds. Cook over low heat, tossing, until the plums are soft and the sauce thickens, about 20 minutes. Add the remaining 3 tablespoons butter and swirl to combine.
- Transfer the crust to a platter. Top with the plums and half of the sauce. Serve with ice cream and the remaining sauce on the side.