Three Ingredient Plum and Almond Tart
The simplicity and elegance of this Three-Ingredient Plum and Almond Tart make it a delightful treat for any of your summer gatherings! Made with buttery puff pastry, sweet marzipan, and juicy plums, this dessert comes together effortlessly. The flaky pastry provides a crisp base, while the marzipan melts into a rich almond layer, perfectly complementing the tartness of fresh plums.
Equipment
- 1 baking sheet
Ingredients
- puff pastry, thawed
- 4 red plums
- 7 oz marzipan (almond paste)
- 3 tbsp confectioner's sugar or icing sugar, optional 24 grams
- 1 large egg, optional
Instructions
- Preheat the oven temperature to 400F / 200C. Line a 9"x13" baking sheet with greaseproof paper.
- Wash the plums and dry thoroughly. Cut the plums in half and remove the pit. Slice plums into 1/4 inch slices. Set aside.
- On a clean, dry surface, roll out the puff pastry into a 9"x13" rectangle. Trim overhang if desired. For a more rustic look, leave the edges uneven! Wrap leftover pastry in plastic wrap and keep refrigerated for another use.
- Place the pastry on the prepared baking sheet.
- Using a sharp knife, carefully cut a thin border about 1-2 inches away from the edge of the pastry, taking care not to cut all the way through. When the tart bakes, this will create a tart shell.
- Prepare the almond filling. On a clean, dry surface, dust some powdered sugar to keep the marzipan from sticking. Dust a rolling pin with powdered sugar as well.
- Using the rolling pin, gently roll of the marzipan into a rectangle until it is roughly the same size as your puff pastry base.
- Lift the marzipan up and carefully lay it on top of your prepared pastry. Arrange the plum slices on top of the almond filling.
- Separate the egg yolk from the egg white. Add a teaspoon of water to the egg yolk and whisk to form an egg wash. Brush the egg wash evenly along the pastry border.
- Bake the plum tart for 15 minutes until the puff pastry is risen and golden brown. The edges will puff up to form a tart crust, while the plum and marzipan center will act like pie weights, keeping the tart even.
- Remove the tart from the oven and cool for a couple of minutes. Cut into even squares and dust with remaining powdered sugar (optional).
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