This is a delicious recipe that is perfect for the summer season! Feel free to use a variety of different fruits other than plums. You can also substitute another fruit liquor, such as raspberry or blackberry, if you’d like!
What You’ll Need:
Crust
- 1 cup all purpose flour
- 3/4 cup sliced almonds
- 1/4 cup sugar
- 1/3 teaspoon salt
- 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
- 2 tablespoons chilled whipping cream
- 1 large egg yolk
Crumble
- 3/4 cup all purpose flour
- 1/2 cup (packed) almond paste (about 5 ounces)
- 1/2 cup (packed) golden brown sugar
- 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
- 1/4 cup sliced almonds
Filling
- 3 pounds plums (about 12), halved, pitted, thinly sliced
- 1/2 cup sugar
- ¼ cup of Crème De Cassis
- 1 Tablespoon fruit liquor
What to Do:
For Crust:
Blend first four ingredients in processor until nuts are finely ground. Add butter; process until mixture resembles coarse meal. Add cream and yolk. Blend, using on/off turns, until dough comes together. Press over bottom and up sides of 11-inch-diameter tart pan with removable bottom. Pierce all over with fork. Chill at least 2 hours and up to 1 day.
Preheat oven to 375 degrees F. Bake crust until golden, pressing with back of fork every 5 minutes if crust bubbles, about 12 -15 minutes. Transfer crust to rack; cool. Reduce oven temperature to 375°F.
For Crumble:
Blend flour, almond paste and sugar in processor until almond paste is finely ground. Add butter and blend, using on/off turns, until coarse crumbs form. Transfer crumble to bowl; mix in almonds.
Combine all ingredients in medium bowl; toss to blend well and set aside
For Plums:
Cut plums with their skin on and chop into small pieces. In a medium size pot, add plums, ½ cup of sugar, crème de cassis and fruit liquor. Cook fruit until soft and sweet. Drain fruit reserving their liquid.
Sprinkle 3/4 cup crumble over cooled crust, add plums or fruit of your choice and sprinkle with remaining crumble.
Bake tart until filling bubbles thickly and top is golden, about 30 minutes. Cool 10 minutes. Push up pan bottom to release tart. Cool. (Can be made 8 hours ahead. Let stand at room temperature.)
Warm reserved fruit liquid and serve over each slice of the tart when you slice it. You can also add a dollop of fresh whipped cream!
