Early fall week-ends, especially rainy ones, can be just right to venture into baking a thing or two.
I found some inspiration in Tart Tove 'Sassy, Savory and Sweet' (Gibbs Smith, October 2011) by Holly Herrick.
Since Plum Perfect Almond Ginger Tart straddles Summer and Fall, I chose it as an introduction to Holly Herrick wonderful guide on how to tart.
Plum Perfect Almond Ginger Tart Recipe
Serves 8
Summer/Fall
A huge basket brimming with shimmering purple plums kicked my mind into plum tart gear. This is a classically satisfying combination. A simple almond cream of pureed nuts, butter and flavorings makes a gentle bed for this soulful, early fall fruit. The pastry crust is generously seasoned with a peppery kick of ground ginger. Super easy to make and delicious at any temperature, this beautiful tart could easily find its way onto your go-to list for fret-free entertaining.
Equipment needed: One 9 x 1-inch round tart pan with a removable bottom, 1 recipe Master Sweet Pastry (Page 17) plus 1 1⁄2 tablespoons ground ginger
Almond Cream
1 cup slivered almonds
1⁄4 cup light brown sugar
3 tablespoons soft butter
2 large eggs
1⁄4 teaspoon pure vanilla extract
1⁄4 teaspoon almond extract
2 tablespoons all-purpose flour
Pinch kosher salt or sea salt
Finishing
6 ripe plums
1 egg wash (yolk, splash water, pinch salt blended together)
2 tablespoons warm honey, for glaze
Vanilla ice cream, optional
Prepare the Master Sweet Pastry according to “Perfecting Pastry” (pages 17–18), adding the ginger with the flour, salt and sugar. Chill at least 30 minutes or overnight. Roll out into a round shape approximately 1⁄4 inch thick on a lightly floured surface, following directions in On a Roll (page 18). Delicately place into the tart pan and form the edges according to Elevated Tart Border (page 18). Chill for 20 minutes.
Preheat the oven to 375 degrees F.
To prepare the almond cream, pulse the almonds in the bowl of a food processor fitted with a metal blade until very fine. Add the sugar, butter, eggs, extracts, flour and salt, and pulse to combine thoroughly. The mixture should have the consistency of soft pudding. Remove and refrigerate in a medium bowl for 30 minutes.
Meanwhile, prep the plums by pitting and slicing each into 6 even slices.
To assemble the tart, brush the border and bottom of the prepped tart pastry with egg wash. Place the pastry cream into the tart shell, spreading with a spatula or knife to make it smooth. Top with sliced plums. Arrange them tightly, working concentrically starting at the outside of the shell. The thin edge should be tucked under the thicker, skin-on edge as you go. When you get to the middle, arrange a few slices (3 to 5) in a circular pattern to finish. Bake for 45 minutes, or until golden and bubbly. Remove from the oven. While still warm, brush the top and pastry borders with warm honey. Best served warm with a heaping scoop of vanilla ice cream.
(* Recipe from Tart Love 'Sassy, Savory and Sweet' by Holly Herrick-Gibbs Smith, October 2011- Photograghs by Helene Dujardin, reproduced with permission of the publisher, all rights reserved)