Delicious and it looks so good - like a professional dessert! (I only made one tart but the recipe divides in half so easily.) This is a definite keeper. I have made this twice when prune plums were available in the farmers' market. (Juices will continue to thicken as tarts cool.) Cool tarts completely in pans on a rack. Cover tarts loosely with foil and bake until plums are tender and juices are bubbling and slightly thickened, 40 to 50 minutes more. Step 7īake tarts in middle of oven 15 minutes, then reduce temperature to 375☏. Halve any remaining plums lengthwise and randomly tuck in between plum halves in tarts. Let stand, stirring occasionally, 30 minutes, or until juicy.Īrrange plum halves, skin sides down, in tart shells, overlapping in a rosette pattern (see photo, opposite). Add plums and lemon juice and toss to coat. Stir together sugar and cornstarch in a large bowl. Make filling while shells chill: Step 4.Pat out each ball of dough with floured fingertips into a tart pan, in an even 1/4-inch layer on bottom and up sides (about 1/8 inch above rim). Gather together 2 portions of dough and form into a ball make another ball with other 2 portions. Smear each portion once with heel of your hand in a forward motion to help distribute fat. Turn mixture out onto a work surface and divide into 4 portions. Add yolks and process just until incorporated and mixture begins to clump. I like making my almond flour by tossing a bunch of almonds into the food processor.Combine flour, butter, sugar, salt, and zest in a food processor and pulse until most of mixture resembles coarse meal with remainder in small (roughly pea-size) lumps. Will definitely make again, probably as soon as this one is finished, which should be soon. Bravo, Rick Martinez!Ĭake is scrumptious. It's honestly my favourite cake I've ever eaten and its so easy. The recipe is PERFECT, I wouldn't change a thing about it. I have an abundance of plums every August so I’m always looking for new recipes. I feel lucky that have enough plums left that I'm going to make a second one to freeze for breakfast/brunch on Thanksgiving morning. But holy cow, this cake was SO good! I'll be seeking out plums to make this again next year! I ground whole almonds in my good food processor instead of almond flour as recommended by another reviewer, and used a teaspoon of orange juice concentrate instead of orange rind since I didn't have a fresh orange on hand. I only made this because I was gifted a few pounds of Italian plums and was looking for ways to use them up. Will definitely make again when Italian prune plums are in season. I made the NY Times Italian prune plum cake the week before and liked it, but thiswas even better. This was absolutely delicious-I used whole almond flour. Thinking about trying some other stone fruit or maybe just dollops of jam… Used a teaspoon of almond extract as I didn’t have an orange and it was perfect. I used a 9” springform (dark) and it took 50 minutes. I had to wait for my plums to ripen which took three days after purchase in a paper bag. Cover tightly and let stand at room temperature.Įxcellent cake. Step 4ĭo Ahead: Cake can be made 8 hours ahead. Dust with powdered sugar just before serving. Carefully invert cake onto a rimmed baking sheet, then invert again onto a platter or cake stand. Run a sharp knife around sides of pan to loosen cake. Transfer to a wire rack and let cake cool in pan at least 30 minutes. Sprinkle demarara sugar over and bake cake until top is golden brown, plums are very soft, and a tester inserted into the center comes out clean, 50–60 minutes. Scrape batter into prepared pan and arrange plums, cut side down, on top of batter, taking care not to push the plums into the batter (the batter will rise as it bakes, slightly submerging them). Reduce speed to low and gradually add dry ingredients beat just until smooth and no lumps remain, about 30 seconds. Add eggs one at a time, mixing well to incorporate after each addition, then add orange zest and vanilla paste and beat until fully incorporated, about 3 minutes. Using an electric mixer on medium speed, beat butter, granulated sugar, and brown sugar in a large bowl until pale and creamy, about 4 minutes. Whisk flour, almond meal, baking powder, and salt in a medium bowl. Generously coat a 10" cake or springform pan with nonstick spray.
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