Striped Plum Tart

By mirandavoegeli

Ingredients

• 2 tablespoons skin-on almonds, toasted
• 2 tablespoons sugar
• 1 tablespoon all-purpose flour, plus more for surface
• 1 sheet frozen puff pastry (preferably Dufour), thawed
• 1 large egg yolk
• 1 tablespoon heavy cream
• 5 black plums, pitted and cut into 1/4-inch slices
• 5 red plums, pitted and cut into 1/4-inch slices
• 1 cup apricot jam, heated until loose, and strained

Preparation

Step 1

Make It Now

Make-Ahead Appetizers

1 cup apricot jam, heated until loose, and strained

Directions

Roll out puff pastry into a 10-by-14-inch rectangle (1/8 inch thick) on a lightly floured work surface. Using a paring knife, score a 1/2-inch border on all sides. Place pastry on a parchment-lined baking sheet, and freeze until firm, about 30 minutes.

Preheat oven to 375 degrees. Whisk together egg yolk and cream. Brush border with egg wash, then sprinkle almond mixture evenly over center of pastry. Evenly alternate rows of black and red plum slices. Freeze tart until firm, about 30 minutes.

directions