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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.

Ingredients

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*
  
  

Frangipane Ingredients:

• 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
  
  

Cooking Instructions

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.

Frangipane Method:
Cream butter with sugar; add almond flour until light. Gradually add eggs. Add bread flour and rum; set aside in refrigerator.

Assembly:
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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