What better way to enjoy your hot cup of homemade espresso drink than to pair it with some homemade plum tart?
My partner Riichiro recently baked a plum tart with a whole-wheat pastry crust, that went down really well with an espresso.
Here's the recipe for you to enjoy.
Bon appetite!
Whole-wheat tart with almond and fresh plum filling
Ingredients
Whole-wheat pastry
• Whole wheat flour: 200g (about 1 & 1/2 cup)
• Baking powder: 1/2 teaspoon
• Butter: 100g (4/5 of a stick) butter
• Sugar: 40g (about 1/4 cup)
• Egg: 1 whole
• Vanilla extract: a few drops
• Lemon zest: 1/2 to 1 lemon, to taste
Almond filling
• Butter: 100g (4/5 of stick of butter)
• Sugar: 40g (about ¼ cup)
• Almond meal: 120g (about 1 cup)
• Egg: 1 whole
• Egg Yolk: 1
Plums
• Firm red plums: About 6
• Sugar: 2 teaspoons
• Cinnamon: A pinch
Plum sauce
• End-cuts of fresh plums
• Sugar: 1-2 teaspoons
• Brandy or some liqueur (e.g. Cointreau)
Whole-wheat pastry
2. Add egg and beat into mixture
3. Add vanilla extract
4. Mix butter with whole-wheat flour
5. Sift baking powder into the dough and mix
6. Put the dough in a large freezer bag and leave it in the refrigerator for at least an hour or overnight
7. When ready to make the pastry case, roll out the dough while still in the freezer bag to an even thickness
8. Grease a 10" pie dish with butter
9. Line the pie dish with the dough
10. Prick the bottom of the dough with a fork to prevent air bubbles forming below the pasty when cooking and forming a bubble
11. Bake the dough for 20 minutes in a preheated oven (350 degrees F)
12. Allow to cool
Almond filling and Plums
1. Cream butter and sugar at room temperature until smooth
2. Add yolk of 1 egg and mix well into the batter
3. Add 1 whole egg and mix well into the batter
4. Add almond meal and fold into the batter (don't whip the batter)
5. Add lemon zest and mix
6. Place the filling into the cool pasty casing
7. Slice the plums and place the slices in a bowl (put aside the end-cuts from each plum in a separate bowl)
8. Sprinkle sugar on top of the plum slices and stir lightly
9. Arrange the plum slices on the almond filling
10. Sprinkle with cinnamon powder
12. Set the tart aside on a rack to cool
Plum Sauce
1 While the tart is baking, add 1 to 2 teaspoons of sugar to the reserved end-cuts of the plums and any leftover excess plum slices not used in the tart and mix well.
2 Leave for 30 minutes or more while the juices extract
3 Boil in a pot on the top of the stove for 20 minutes, skimming off any scum that forms on the top
4 Add liquor of your choice
5 With a hand-blender, puree the plums
6 Use the puree to glaze the tart once the tart has cooled slightly. Keep some of the puree aside to use as a garnish when serving the tart. Especially tasty with a "flat white".
Notes:
• You can adjust the ratios of sugar and butter to some extent according to taste
• Firm red plums are good because of their texture, tartness, and color
• It’s more difficult to roll whole wheat dough since it has less elasticity, but doing it in a freezer bag makes it easy and saves making a mess
• Since a lot of plums are used in the tart, sugar and butter can be reduced significantly
• Add the sugar to the plums just before baking to avoid the juices extracting and making the mix too wet
• If you aren't planning on making the plum sauce with the end-cuts of the plums, then honey, plum, or apricot jam, can be used instead to glaze the tart.