Classic Desserts by The Ritz-Carlton: Plum Tart
October 01, 2011
Yield: 10 Individual Tarts
There’s no finer seasonal comfort food than this flaky traditional dessert, topped with the ripest, plumpest, juiciest plums available and baked to mouthwatering perfection.
Pie Dough Ingredients:
- scant 1/3 cup Water
- scant 1/3 cup Granulated Sugar
- 1 1/4 teaspoon Salt
- 2 sticks + 5 tablespoons Unsalted Butter
- 1 each Large Egg Yolk
- 3 1/2 cups Pastry Flour*
- 2 1/4 cups Almond Flour*
- 1 1/4 cups Granulated Sugar
- 2 sticks + 2 tablespoons Unsalted Butter
- 2 each Eggs, whole
- 4 1/2 tablespoons Bread Flour
- 3 tablespoons Dark Rum
- 30 each Plums, fresh
Pie Dough Method:
Grease (10) 4” pie pans. Combine water, sugar and salt. Cream butter with the paddle until soft. Add egg yolks. Sift flour and add 25% of it, along with water mixture, to butter and egg mixture; do not over mix. Add remaining flour, do not over mix. Wrap the dough and refrigerate overnight. Roll chilled dough to 1/8” thick and cut into (10) 6 1/2” discs. Line (10) 4” pie pans with dough. Dock and place in refrigerator.
Cream butter with sugar; add almond flour until light. Gradually add eggs. Add bread flour and rum; set aside in refrigerator.
Take shells from refrigerator and pipe or spread 1/4” high of frangipane inside shell. Cut plums into 8 pieces and place them inside like a flower, very close to each other until each tart is full. Bake at 325°F until golden brown or approximately 1 hour. Cool for 5 minutes and unmold while still warm and let cool on a cooling rack.
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