This is very easy to prepare tart, I would even say for beginners bakers. Shortbread crust, marzipan, plums – that is the secret of the dessert. If you like to bake seasonal this tart is a very good idea and I recommend to use blue plums (Italian plums). Simplicity of this dessert takes away nothing of its flavour, you will be delighted how wonderfully it melts in your mouth. Enjoy!
1 tart ø 10 inch
- 2/3 cup softened butter
- 7 tablespoons icing sugar
- 1 egg
- 1 teaspoon vanilla paste
- 2 cups all purpose flour
- 150 g marzipan (store bought or homemade – recipe here)
- 300 g plums
- 2 tablespoons turbinado sugar
- 2 tablespoons sliced almonds
Shortbread base: in the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in egg and vanilla, mix together. Gradually add flour still mixing on medium speed until the dough forms a ball (the sides of the bowl should be almost clean). The amount of flour you need could vary because of flour type. If the dough is still very soft and does not shape a ball add more flour, one tablespoon at the time. When is ready, remove it from the bowl, wrap in a cling film and let cool in the fridge for at least 1-2 hours.
Place the cooled pastry on a lightly floured surface and roll out into 1/5 inch thick circle. Fill pan with prepared pastry and press to place properly. Roll out marzipan to the circle the same size as pan bottom. Place the marzipan layer onto prepared pastry. Halve plums, remove pits. Arrange plums in the pan in the shape of rosette starting at outer side. Each fruit half should be half-laying and leans against the former one. Sprinkle with sugar and sliced almonds. Place the tart in fridge until oven is heated.
Bake at 350°F for 45 minutes (until filling only slightly bubbles and the crust is golden brown). Cool after baking on a wire rack.
Tags: almonds, autumn, marzipan, plums.