Categories: pie - cobbler- cheesecake- tart

Ingredients

• Tart Pastry
• 6 Tbsp. almond flour/ meal
• 1/4 cup PLUS 2 Tbsp. sugar
• 2 Tbsp. unsalted butter
• Pinch kosher salt
• 1 drop almond extract
• 5 plums, pitted and thinly sliced
• q Tbsp. ground ginger
• Tart pastry:
• 1 cup flour
• 1/3 cup sugar
• 1 egg yolk
• 2 Tbsp. cold water
• 1/4 tsp. vanilla extract

Directions

1. Press pastry across the bottom and sides of a 9-inch tart pan. Prick pastry several times with a fork. Freeze at least 30 minutes.
2. Heat oven to 400 degrees.
3. Combine almond flour, 1/4 cup sugar, the butter, salt and almond extract in a food processor. Pulse to a paste.
4. Press paste over the frozen pastry. Arrange plum slices over pastry in a pleasing pattern. Toss together remaining 2 Tbsp. sugar and the ginger; sprinkle over plums.
5. Bake tart until shell is crisp and plum juices bubble at the edges, about 35 minutes.

6. Tart pastry:

7. Pulse together flour, sugar and salt. Pulse in unsalted butter until largest lumps are pea-size. Turn out into a bowl. Whisk together egg yolk, cold water and vanilla extract. Drizzle egg mixture over flour mixture, folding with a soft spatula until pastry clumps. Press into a disk.

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