Almond Pluot Tart

From: Her Kitchen Addiction

Adapted from: Bouchon Bakery by Thomas Keller

Serves 6-8

Ingredients:

Crust:

2 1/4 cup All Purpose Flour

1/4 cup + 1/2 cup Powdered Sugar

1/4 cup Almond Flour (Almond Meal)

1/2 cup Butter, Room Temperature

1 Egg

Almond Cream Filling:

1/2 cup Almond Flour (Almond Meal)

1 TB All Purpose Flour

5 TB Butter, Room Temperature

1/2 cup Powdered Sugar

1 Egg

4 medium sized Pluots (or any other stone fruit)

-For the crust, whisk together flour, almond flour and 1/4 cup powdered sugar.

-Cream butter in a separate bowl until smooth. Sift in the rest of the powdered sugar (1/2 cup) and mix until fluffy.

-Add flour mixture from above in two additions. Then add egg and mix until combined. Knead the dough until it comes together, or mix on low in a stand mixer until it comes together.

-Divide dough into 2 and form into disk. (This crust recipe is enough for 2 tarts but the rest of this recipe is enough for 1 tart. You can cut this in half but you would have to whisk your 1 egg and only use half of it). Wrap both halves in plastic wrap and refrigerate 1 for 2 hours and freeze the other for later use.

-In the meantime, let's make the filling. The almond cream. Whisk together almond flour and all purpose flour.

-Cream butter until light and fluffy, about 1-2 minutes. Add powdered sugar and again cream until fluffy. Add flour mixture until just combined and then add the egg and mix until smooth. Cover with plastic wrap and refrigerate for 2 hours, or until cold and stiff.

-Roll out dough to about 11 inches round.

-Fill an 8 inch tart pan with the dough and cut off excess dough. Freeze for 30 mins or refrigerate for about an hour.

-Preheat oven to 350 degrees.

-Fill the chilled tart shell with the cold almond cream so that it fill a majority of the tart shell, if not all the way.

-Cut your Pluots, or other stone fruit, into about 1/4-1/8 inch slices.

-Arrange them however you please, but I formed them in a ring. One ring along the outer edge all facing the same direction and and inner ring. The inner ring forming in the opposite direction as the outer ring.

-Bake for 45-60 mins until crust is browned and center is set.

-Let it cool completely before serving.