Red Plum and Almond Tart with Cream and Sour Cream Topping
- 1 sheet puff pastry frozen (half of 17 1/4-ounce package) and thawed
- 1 large eggs lightly beaten
- 1/2 cup almonds sliced and toasted
- 7 tablespoons sugar
- 2 tablespoons flour, all-purpose
- 1 3/4 pounds plums red, about 8 large, pitted cut into 1/3-inch-thick wedges
- 13 cup plum jam or preserves
- 1 tablespoon water
- 1/2 cup heavy whipping cream chilled
- 4 tablespoons sour cream
- Position rack in bottom third of oven and preheat oven to 400F.
- Line large rimless baking sheet with foil.
- Roll out puff pastry on lightly floured working surface to 14-inch square.
- Cut off 1-inch-wide strips from each side of square.
- Brush strips with beaten egg.
- Place strips atop edges of pastry square, egg side down, pressing to adhere.
- Trim ends to fit.
- Transfer pastry square to prepared baking sheet.
- Mix together almonds, 2 tablespoons sugar and flour in small bowl.
- Sprinkle evenly over bottom of pastry.
- (Can be made 3 hours ahead.
- Chill.)
- Put plums in large bowl.
- Add 4 tablespoons sugar, and stir until evenly coated.
- Place plums decoratively over almond mixture.
- Bake until pastry is golden brown and puffed and plums are tender, 25 to 35 minutes.
- Remove from the oven and transfer pan to wire rack.
- Using metal spatula, loosen tart from baking sheet, leaving tart on sheet.
- Add jams and water in heavy small saucepan, stir over low heat until jam melts.
- Brush jams over warm plums.
- Serve warm, at room temperature or chilled.
- Just before serving:
- For the topping:
- Add cream, sour cream and 1 tablespoon sugar in a bowl with an electric mixer until soft peaks form.
- Spoon topping on top of the tart and serve.
pastry, eggs, almonds, sugar, flour, plums red, plum, water, heavy whipping cream, sour cream
Taken from recipeland.com/recipe/v/red-plum-almond-tart-cream-sour-51965 (may not work)