Dried Plum Tart with Almond Cookie Crust
Prep Time 40 minutes Cook Time 35-40 minutes Serves 12
Ingredients
Crust:
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
Fruit Filling:
2 cups (about 12 ounces) pitted dried plums (prunes)
3/4 cup apricot preserves
1/4 cup orange juice
Powdered sugar (optional)
Directions
Crust:
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.
Fruit Filling:
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.
Tips:
– 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.
Nutritional Information
- Calories
- 455
- Cholesterol
- 41mg
- % of Calories from Fat
- 47%
- Total Fat
- 24g
- Sodium
- 115mg
- Carbohydrates
- 60g
- Protein
- 6g
- Fiber
- 4g
- Potassium
- 336mg