Dried Plum Tart with Almond Cookie Crust
A tender almond cookie crust spread with dried plums and apricot preserves is topped with a pastry lattice before baking.
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
2 cups all-purpose flour, sifted
1 1/4 cups sliced almonds, toasted and ground
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
No-stick cooking spray
2 cups (about 12 ounces) pitted dried plums
3/4 cup apricot preserves
1/4 cup orange juice
Powdered sugar (optional)
In mixer bowl, beat together butter and granulated sugar until creamy. Add egg and vanilla; beat well. In separate bowl, combine flour, almonds, cinnamon and salt; add to butter mixture, mixing just until dry ingredients are incorporated. Divide dough into thirds. Combine two 1/3-portions to form one larger piece. Form each portion into disk; wrap well with plastic wrap. Freeze 30 minutes or until dough is firm.
In food processor or blender container, process dried plums, preserves and orange juice until dried plums are coarsely chopped, pulsing on and off; set aside.
Lightly coat 9-inch tart pan (with removable bottom) with cooking spray. When dough is ready to roll out, heat oven to 325ºF. Roll larger portion of dough to form 11-inch circle. Carefully transfer to tart pan, pressing dough into bottom edge and side of pan. Trim excess dough along top edge. Spread filling evenly onto bottom of tart; refrigerate while preparing lattice-top.
Roll out remaining dough to form 10 x 6-inch rectangle. Using sharp knife, cut dough lengthwise to form 8 (3/4-inch) strips. Arrange 4 strips in a row over filling, spacing strips about 1 inch apart. Arrange remaining 4 strips diagonally across first 4 strips to form lattice-top. Trim ends of strips to edge of pan, pressing to seal ends to bottom dough. Bake 35 to 40 minutes or until crust is golden brown; cool completely on wire rack. Sprinkle with powdered sugar before serving, if desired. Cut into 12 wedges.
- To toast almonds, spread onto shallow baking pan; bake in 325ºF oven 5 to 10 minutes or until lightly browned, stirring once or twice. Almonds will continue to brown slightly after removing from oven. Cool before toasting.
- To grind almonds, place toasted almonds in food processor container; process, pulsing on and off, until finely ground.
- If tart pan is not available, this recipe can also be baked in a 9-inch pie dish. Proceed as recipe directs, allowing 1/2-inch of bottom dough to hang over edge of pan. Fill pie and form lattice-top as directed. Trim ends of strips to within 1/2-inch of edge of dish; fold ends under top edge of bottom dough, crimping to seal. Bake in 325°F oven 55 to 60 minutes or until crust is golden brown.
Recipe created by Walter Staib.
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