I have made this tart many times, substituting pears for plums just as good. Doesn't seem to matter what fruit you use, this recipe is a winner. It's such a smash hit everytime I make it, I'm not sure I'll ever get around to using plums. The first time I planned to make it, I couldn't find plumbs so I used a combination of fresh blackberries and raspberries. My husband is licking his plate as I type. Can't wait to make with blackberries when those are in season. This was very good.I have to admit I used blackberries, raspberries and peaches rather than plums. I think I will make it with berries next time. However, the plums had quite a bitter taste. I will make this again, but try berries next time around. Prior to baking I sprinkled some ground cardamom on top. For the filling I used turbinado sugar instead of granulated. Was out of almonds so I used pine nuts in the crust and the crumble (ground the pine nuts). Then I put a little lavender flavoured honey on top!ĭelicious combination of nutty marzipan and tart plums. Just made more of the crumble part and used that as both the base and the topping. Used pluots (I think it is a plum-apricot cross) since I had a bunch to use up, and skipped the crust altogether. Just made this for my boyfriend and myself. A bit time consuming, but easy and worth the effort! It was a beautiful presentation, and I served it with vanilla gelato - delicious! Highly recommend - especially for almond lovers! I look forward to experimenting with other fruits, as this seems to be very versatile. As suggested by others, I added about 1/2 T of cream to the dough for the crust and that allowed it to come together perfectly. For the crumble, I also increased the butter to 8 tablespoons and used about a cup of sliced almonds for extra crunch and visual appeal. The almond paste I bought came in a 7 oz package, so I used all of it in the crumble (there can never be too much almond for me!). Outstanding dessert - got rave reviews at New Year's dinner party! I used purple apricots as plums weren't available - a bit tart but a nice contrast to the crumble and in keeping with the recipe in taste and color. And I've been adding a little more almonds on top because it looks nicer and is crispier. The berries stay in tact and add some tartness alongside the sweet crumble. But now instead of the plum filling, I just put fresh raspberries and blackberries on top of the bottom layer of crumble and then cover the top of the berries with the rest. I tried blueberries one time and it came out a little soggy, so I won't do that again. As another reviewer mentioned, you can use different fruit in this. This recipe is so amazing it has become a staple, and I make it for new events. Step 6īake tart until filling bubbles thickly and top is golden, about 40 minutes. Sprinkle 3/4 cup crumble over cooled crust. Transfer crumble to bowl mix in almonds.Ĭombine all ingredients in medium bowl toss to blend well. Add butter and blend, using on/off turns, until coarse crumbs form. Reduce oven temperature to 375☏.īlend flour, almond paste and sugar in processor until almond paste is finely ground. Bake crust until golden, pressing with back of fork every 5 minutes if crust bubbles, about 25 minutes. Press over bottom and up sides of 11-inch-diameter tart pan with removable bottom. Blend, using on/off turns, until dough comes together. Add butter process until mixture resembles coarse meal. Blend first four ingredients in processor until nuts are finely ground.
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