Plum Frangipane Tart w/ Yogurt Ice Cream

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The Greek yogurt and lemon juice ad a unique tartness to the ice cream.
Ingredients
Yogurt Ice Cream
1 3/4 cups powdered sugar
1 cup whole-milk Greek style yogurt
1 cup chilled heavy whipping cream
2 1/2 tbsp fresh lemon juice
Crust
2 cups all purpose flour
1/3 cup sugar
1/2 tsp salt
9 tbsp chilled unsalted butter, cut into 1/2 inch cubes
3 tbsp (or more) ice water
Filling
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs
1 1/3 cups almond flour or almond meal
12 ounces plums, halved, pitted, each half cut into 4 wedges
Special Equipment
Ice cream maker
10 inch diameter tart pan w/ removable bottom
 
Directions
1. Yogurt Ice Cream
Whisk all ingredients in large bowl. Process in ice cream maker according to manufacturer's instructions. Transfer to container. Cover and freeze. DO AHEAD Can be made 2 days ahead. Keep frozen. Let stand at room temperature 15 minutes before serving.
2. Crust
Mix flour, sugar and salt in processor. Add butter. Using on/off turns, process until coarse meal forms. Add 3 tbsp ice water, process until moist clumps form, adding more ice water by tsp if dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill 1 hour. DO AHEAD Can be made 1 day ahead. Keep chilled. Let rest at room temperature 15 minutes before rolling out.
3. Roll out dough on lightly floured work surface to 12-inch round. Transfer crust to 10-inch tart pan. Trim overhang to 1-inch, then fold overhang in, forming double-thick sides. Freeze crust 30 minutes.
4. Preheat oven to 375F. Line frozen crust with foil; fill with pie weights or dried beans. Bake crust 20 minutes. Remove foil and weights. Bake until golden brown, about 25 minutes longer. Cool. Maintain oven temperature.
5. Filling
Using electric mixer, beat sugar and butter in medium bowl until creamy, about 1 minute. Add eggs 1 at a time, beating to fully incorporate between additions. Beat in almond flour/meal. Spread filling evenly over bottom of cooled crust. Starting at outside edge, arrange plum wedges in concentric circles over top of filling. Bake until filling is brown all over and center is set, about 45 minutes. Cool. 
6. Cut tart into wedges. Serve with yogurt ice cream.
 
Notes:
8 servings
Categories:
Meal   SnackCuisine   Greek
Dish   DessertCooking Method   Baked




Kaitlyn Delehoy

Member since Aug 2010

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