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Costa Rica Plums, in a Browned Butter Tart

October 22, 2016

These Plums are so small they look like cherries. They are tart and a little sweet. Surrounded by a silky custard type cake with browned butter.

Oh, and the curst is more like an almond shortbread cookie. I mixed two recipes together and came up with this. Sometimes I feel like a Tart! 

Sometimes I feel like an Almond Cookie, so here you get the best of both worlds. 

 

 

 

 Pour the custardy Cakey mixture over the Plums.

 

 

 Love the Almond Cookie Crust.

 

 So pretty

 

So tasty! I had to have a small corner, I had friends over for dinner, and I had to make sure it was good. Hence, the corner missing. 

I did get this a little brown around the edges, maybe you won't. 

 

 

Oh, it's good.

 

Crust

 

For the Crust
8 tablespoons (1 stick) unsalted butter, softened and cut into chunks
1/2 cup powdered sugar
1 cup all-purpose flour
3/4 cup almond meal. I put about 1 Cup of Almonds in the food proccsor and pulsed on and off until crumbs form.
1/2 teaspoon salt

 

Mix the butter and powdered sugar together with mixer, add the flour and salt and then almond meal, mix just until incorporated.

Press into a tart pan or pie plate. I used a 8x12 inch tart pan, and it was a little to large, so use a smaller one. Lightly spray the pan with cooking spray

Press a fork into the dough all over and then bake for 15 minutes at 350 degrees

 

 

The Batter

 

Plums, you choose

1 stick butter, unsalted

Juice of 1 lemon

2 eggs

3/4 cup sugar

1/4 teaspoon vanilla extract

1/8 teaspoon salt

3 Tablespoons flour

2 Tablespoon heavy cream

 

Preheat oven to 350, well the oven should be already for you form cooking the Crust

Cut and pit the plums, if they are large you could slice them and arrange them over the crust, or just cut in half if small.

Melt the butter in a small saucepan over low heat, let bubble gently and cook until the butter turns light brown. Remove the butter form heat and add lemon juice, set aside to cool.

Beat the eggs and sugar together with a mixer, I have the hand held. Mix until thick, and forms a ribbon when dropped form the beaters. It should take about 5 minutes. Add butter, vanilla, salt, flour and cream. Stir just until mixed. Pour mixture over plums. Cover the crust with foil so it doesn't get as brown as mine did. Bake for about 35 to 40 minutes. Let cool for 15 minutes and then remove the tart . Serve warm or room temperature.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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