Swiss Plum Tart
I watched Uncle Craig, Economics Ph.D. and Le Cordon Bleu graduate, whip this together one night in Summit, NJ on a whim simply to use up plums before they over-ripened. It is one of my favorite desserts, and if you use a store-bought pound cake or angel food cake for the white cake crumbs, this is really pretty easy to make. (You can even use a store bought pie crust. . .)
1 pie crust
3/4 cup white cake crumbs (store-bought pound cake works great!)
4 T almonds, finely ground
12 - 16 fresh plums, pitted and sliced
2 T sugar
1 T lemon juice
3 T unsalted butter, softened
1/2 cup apricot jam
Confectioner’s sugar for sprinkling
Basic Pie Crust:*
1 1/4 cups all-purpose flour
1/2 tsp salt
8 T cold unsalted butter, cut into pieces
3 to 4 T ice water, as needed
* - Makes 2 pie crusts.
~ Prepare pie crust and line pie plate.
~ Preheat oven to 400º F.
~ Spread the cake crumbs and almonds over the pastry dough.
~ Arrange plums in concentric circles over the crumbs.
~ Sprinkle the sugar and lemon juice over the plums, then dot with butter.
~ Bake until plums are soft and crust is golden brown, about 30 minutes.
~ Brush plums with apricot jam to glaze.
~ Allow tart to cool completely.
~ Dust with confectioner’s sugar.
“The children were nestled all snug in their beds,
While visions of sugar plums danced in their heads.”
~ Clement Clarke Moore