Recipe - Plum Tart - Martha Stewart Living

Pate Sucree (separate
recipe), chilled
3 tablespoon Almond paste (about 3 oz)
1 tablespoon Allpurpose flour
1 One fourth pound Santa Rosa plums (4 or 5),
pitted and cut or sliced up into
1/4inchthick wedges
2 teaspoon Sugar
1 lg Egg yolk beaten with 1 T
Heavy cream, for egg wash
One fourth cup Plum or redcurrant jam

1. Heat oven to 375'. Set a 4 1/2by14inch bottomless tart form on a
parchmentlined baking sheet. Roll out pastry to 1/8 inch thick, it should
be about 3 inches longer and wider than tart form. Roll pastry onto pin and
unroll over form; let extra dough hand over the edge. Fit dough into form.

2. Crumble almond paste evenly over pastry and sprinkle flour evenly on
top. Neatly overlap cut or sliced up plums in a fishscale pattern on top of flour
and sprinkle with sugar. Fold sides of pastry over plums and tear to create
a 1inch freeform edge. Chill for 10 to 15 minutes. Brush pastry with egg
wash. Bake until crust is golden brown and fruit is bubbling, about 35
minutes.

3. Meanwhile, heat jam and 2 T water in a small saucepan over medium heat.
Remove from heat and strain if necessary, discarding fruit solids. Brush
warm glaze over fruit. Cool slightly, remove tart form, and serve.

Martha Stewart Living/August/94 Scanned & fixed by Di Pahl
Posted to MMRecipes Digest V4 #033 by John Merkel jmerk@doitnow.com on
Jan 31, 1997.