Italian Prune Plum Tart

Categories: dessert, not tried

Ingredients

• For the Pastry:
• 1 1/4 cups plus 1 tablespoon (180 grams) all-purpose flour
• 1/2 teaspoon sea salt flakes like Maldon
• 1/2 cup (1 stick; 113 grams) unsalted butter, melted and cooled
• 1/2 cup (100 grams) granulated sugar
• 1/4 teaspoon pure almond extract
• 1/4 teaspoon pure vanilla extract
• For the Filling:
• 1/2 cup heavy whipping cream 1 large egg, lightly beaten
• 1/2 teaspoon pure vanilla extract
• 3 tablespoons granulated sugar
• 1 tablespoon flour
• 10-13 Italian prune plums, pitted and halved

Directions

1. Heat the oven to 350 degrees and generously butter the bottom and sides of a 9-inch fluted tart pan with a removable bottom.

2. Make the pastry:

3. Whisk together the flour and salt in a medium bowl, and set aside.

4. Put the sugar and melted butter into a large bowl and mix well with a spoon.

5. Add the extracts, flour, and salt to the sugar and butter mixture, and stir to form a soft dough.

6. Transfer the dough to the center of the buttered pan and press it evenly into the bottom and sides of the pan.

7. Bake for 13 to 15 minutes, until the dough puffs slightly and takes on a bit of color.

8. Set aside to cool.

9. (It doesn’t need to cool all the way to room temperature, just enough so that you won’t cook the egg in the custard on contact.)

10. While the pastry is baking, make the custard:

11. Whisk together the flour and sugar in a small bowl.

12. Combine the heavy cream, egg, and vanilla in a medium bowl, and whisk well.

13. Add the flour and sugar, and whisk again until smooth.

14. Place the prune plums cut-side down into the cooled pastry in two concentric circles, with one in the center.

15. Pour the custard into the tart around the fruit.

16. Bake for 40 to 45 minutes, until the custard is just set and the top blushes with spots of golden brown.

17. Cool before serving.

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