Ingredients for Plum Portrait Tart
- 1 cup (2 sticks) unsalted butter, cold
- Granulated Sugar
- Orange Zest
- 1 teaspoon almond extract
- ¼ teaspoon salt
- 2 large eggs
- All Purpose Flour
- Red Plums
- Powdered sugar, for dusting
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How to Make Plum Portrait Tart
- Cut 1 cup (2 sticks) of cold unsalted butter into small pieces and place in a mixing bowl.
- Add ½ cup granulated sugar and beat with an electric mixer on low speed until combined, then increase to high speed and beat for 2 minutes until light and fluffy.
- Add 1 tablespoon finely grated orange zest, 1 teaspoon almond extract, ¼ teaspoon salt, and 2 large eggs.
- Beat on low speed to combine, then increase to high speed and beat for 3-4 minutes until the batter is smooth and well blended.
- Gradually add 1 cup all-purpose flour, beating on low speed to combine, then increase to high speed and beat until just combined. Be careful not to overmix.
- Butter and flour an 11- to 11 ½-inch tart pan with a removable bottom.
- Pour the batter into the prepared tart pan and spread evenly.
- Rinse 1 ½ pounds ripe plums, cut them in half, and remove the pits.
- Slice the plums into ¼-inch thick slices.
- Arrange the plum slices on top of the batter, overlapping slightly to create a beautiful pattern.
- Sprinkle the tart with the remaining 2 tablespoons granulated sugar.
- Bake on the middle rack of a preheated 375°F (190°C) oven for 35-45 minutes, or until the crust is lightly golden brown and the tart pulls away from the sides of the pan.
- Let the tart cool for 10 minutes before dusting with powdered sugar.
- Carefully remove the tart from the pan using the removable bottom.
- Serve warm, at room temperature, or chilled. Enjoy plain or with your favorite topping: slightly sweetened whipped cream, crème fraîche, sour cream, or vanilla ice cream!
- Serve and enjoy!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
89g
Fat
39g
Carbs
11g
