Almond Plum Cream Tart with Brown Sugar Crust

Plum Cream Tart
Category: Desserts | Serves: 8

Ingredients

Instructions

1. Prepare the Tart Dough:
   Start by making the tart dough (pasta frolla). In a bowl, combine the brown sugar, 1 egg, butter, and a pinch of salt. Mix quickly with your hands until you achieve a crumbly texture. Don’t worry if the dough isn’t perfectly homogeneous at this stage. Add the Kamut flour along with the all-purpose flour and almond flour. Continue mixing until the butter and egg are fully incorporated, and the dough becomes smooth and uniform.

2. Rest the Dough:
   Shape the dough into a ball (panetto) and cover it with plastic wrap. Let it rest in the refrigerator for at least 30 minutes.

3. Prepare the Cream:
   In a separate bowl, whisk together 1 egg and the remaining brown sugar until smooth. Gradually add the olive oil and mix again until you have a silky, creamy texture. Stir in a pinch of fine salt. This cream will be used as a base filling for the tart.

4. Roll Out the Dough:
   Once the dough has rested, roll it out on a lightly floured surface to a thickness of about 5mm. Gently lift the dough and place it into a 22cm round tart pan with a removable base. Press it lightly into the base and sides of the pan, creating a border of about 3cm high. Trim off any excess dough.

5. Prepare the Plums:
   Cut the plums in half and remove the pits. Slice them into thin wedges, about 4mm thick. Set aside 150g of the plum slices for decoration. Cut the remaining plums into smaller pieces for the filling.

6. Assemble the Tart:
   Take the chilled cream from the refrigerator and mix it with the chopped plums for the filling. Stir gently to combine. Pour the plum cream mixture into the prepared tart shell.

7. Decorate the Tart:
   Using a teaspoon, add spoonfuls of plum jam on top of the cream filling for an extra burst of flavor. Arrange the reserved plum slices in a radial pattern across the top of the tart, and sprinkle with sliced almonds for added texture and elegance.

8. Bake the Tart:
   Preheat your oven to 180°C (350°F), then bake the tart in the middle rack for 40 minutes. Afterward, reduce the oven temperature to 150°C (300°F) and bake for an additional 30 minutes. The tart is done when the filling is set, and the edges of the crust are golden brown.

9. Cool and Serve:
   Once baked, remove the tart from the oven and let it cool slightly before serving. Dust the top with a little powdered brown sugar for a final touch, and enjoy this delightful plum cream tart as a perfect treat for any occasion.

Nutritional Information (Approximate per serving)

This Plum Cream Tart is a beautifully balanced dessert, with a rich almond and Kamut crust paired with a creamy filling that’s both smooth and subtly sweet, complemented by the tartness of the plums. Perfect for gatherings or a cozy treat to enjoy with a cup of tea!