Keep the oven temperature at 350 degrees F. Remove weights and parchment, if necessary. Bake for 20-25 minutes, or until lightly browned. To blind bake, line the inside of the dough with parchment paper and fill with pie weights or dried beans to help the dough keep its shape while baking (alternatively, you can also poke the bottom of the pan with a fork several dozen times). Transfer into the tart pan and trim the edges. On a lightly floured surface, roll out the dough into a 12-inch circle. Preheat oven to 350 degrees F (180 degrees C). Add the lightly whisked egg and vanilla extract, folding the mixture until the dough comes together with a uniform appearance.įorm dough into a disk, wrap in plastic wrap, and chill in the refrigerator for 30-60 minutes, or until cold. Cube the butter and add it to the dry ingredients by rubbing it between your fingers until the dough resembles coarse sand. In a large mixing bowl, whisk together the flour, sugar, and salt. Seven Years Ago: Chocolate Prune Cake, Wild Blueberry Muffins, Chocolate Pear Cake, & Strawberry Shortcakeģ tablespoons (50 grams) butter, room temperatureģ/4 pound (340 grams) ripe plums, cored and sliced Six Years Ago: Cherry Almond Muffins, Plum Clafouti, Banana Cake, S'mores Pie, & Malted Chocolate Cupcakes Three Years Ago: Salted Chocolate Chunk Cookies & Citrus Zucchini Muffinsįour Years Ago: Nutella Espresso Rolls, Brownie Cookies, Cookie Dough Cake, & Honeyed Apricot Granola Barsįive Years Ago: Almond Butter Cupcakes, Berry Pavlova, Mango Striped Popsicles, French Silk Pie, Blackberry Coffee Cake, & Blueberry Cupcakes Two Years Ago: Olive Oil Pound Cake, Iced Matcha Coconut Latte, & Blueberry Honey Scones One Year Ago: Blueberry Plum Pie & Fig Oatmeal Bars I prefer the first slice warm from the oven and the second slice chilled as I steal a few bites the next morning for breakfast. The tart can be served warm or chilled, depending on personal preference. In the oven, the fruit roasts and the filling toasts. Then, sliced ripe plums are pressed into the top before baking. It begins with a buttery tart crust filled with a rich almond filling. This Plum Almond Tart allows the sweet summer fruit to shine. While I am excited for the weeks ahead, it is nice to take a moment and bring back the flavors of a simpler moment in time. I sliced a plum for dessert, eating it while watching the sky turn orange. The setting of the sun feels too early recently, the dark evenings making the summer months seem more than a couple weeks away. While eating another rushed meal from a box for dinner this evening, my mind drifted back to the lethargic days of summer. It was difficult to keep my fork away for longer than a few hours, as I pilfered bites between meals. The bright flavor of the plums stand out, complemented by a buttery crust and a sweet, rich almond filling. With this tart, I consider the goal accomplished. Knowing of the movement on the horizon, on the final day of summer vacation I made it a point to spend a slow afternoon in my favorite location-the kitchen. Since plums have been especially sweet this year, I wanted to make the fruit the feature of my next pastry. These early school days can be long and exhausting, as we all look for a new footing and gradually settle into a routine, developing the new rhythm of another year. In the midst of the chaos that accompanies the beginning of the school year, my mind has been absent from the kitchen, fixating on my new students and lesson plans instead.
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