Plum Tart with Marzipan Crumble Recipe

Name: Plum Tart with Marzipan Crumble
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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; 2 1/4 pounds plums (about 12), halved, pitted, thinly sliced; 1/2 cup sugar; 2 tablespoons plus 2 teaspoons cornstarch

Servings: persons

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
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
2 1/4 pounds plums (about 12), halved, pitted, thinly sliced
1/2 cup sugar
2 tablespoons plus 2 teaspoons cornstarch

1
Blend first four ingredients in processor until nuts are finely ground.
2
Add butter; process until mixture resembles coarse meal.
3
Add cream and yolk.
4
Blend, using on/off turns, until dough comes together.
5
Press over bottom and up sides of 11-inch-diameter tart pan with removable bottom.
6
Pierce all over with fork.
7
Chill at least 2 hours and up to 1 day.
8
Preheat oven to 400F.
9
Bake crust until golden, pressing with back of fork every 5 minutes if crust bubbles, about 25 minutes.
10
Transfer crust to rack; cool.
11
Reduce oven temperature to 375F.
12
Blend flour, almond paste and sugar in processor until almond paste is finely ground.
13
Add butter and blend, using on/off turns, until coarse crumbs form.
14
Transfer crumble to bowl; mix in almonds.
15
Combine all ingredients in medium bowl; toss to blend well.
16
Sprinkle 3/4 cup crumble over cooled crust.
17
Top with plums.
18
Sprinkle with remaining crumble.
19
Bake tart until filling bubbles thickly and top is golden, about 40 minutes.
20
Cool 10 minutes.
21
Push up pan bottom to release tart.
22
Cool.
23
(Can be made 8 hours ahead.
24
Let stand at room temperature.)

1266

kcal

Calories

Fat

127

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup all purpose flour, 3/4 cup sliced almonds, 1/4 cup sugar, 1/3 teaspoon salt, and more.

Yes, Plum Tart with Marzipan Crumble falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Plum Tart with Marzipan Crumble

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