Plum cake is a must for my birthday (same applies to sunflowers) and this plum-marzipan tart is a belated birthday gift to myself! It has a gluten-free crust but you can also use your favorite pie or tart crust and even if it’s store bought I am not judging.
I am on my way to the mountains! Just a bit further than an hour north of Atlanta are the Blue Ridge Mountains and we rented a cabin nearby a lake. I can’t wait to sip my coffee on the porch and enjoy the view. You can bet there will be a wooden sign saying: relax you’re on mountain time (there must be a law that makes those signs mandatory) and for sure there will be a wooden bear sculpture, there is one in every cabin. I got to remember to pack my plaid flannel shirt just to be my own cliché.
We take every opportunity to spend a weekend in the mountains but around September is my favorite time to go because the apple-picking season started! We will come home with the trunk full of apples and that might be the reason for all that apple recipes here on 1BigBite. And just in time, before my brain or belly (not sure which part is in charge when I think about a recipe) switches to apples we have two of my favorite things combined in this plum-marzipan tart. Can’t wait to unwrap fruity almond goodness when we arrive.
There is something about homemade tarts and pies but I can’t put my finger on exactly what it is. I never had a pie-baking grandma but this everything will be alright feeling combined with a little comforting sweetness… If you know what I mean?!” Well you can also think about American Pie that’s up to you but seriously…
Marzipan is great for forming little animals or fruits for cake decoration thanks to its firm texture, for the frangipane-like filling however, we need it smoother and we use warm butter for that. But if you end up with some marzipan crumbs in the filling, that’s fine too.
- for the crust:
- 120 g / ¾ cup fine brown rice flour + a little more for kneading
- 50 g / ½ cup almond flour
- 20g / 2 tablespoons corn starch
- 2 tablespoons granulated sugar
- ½ teaspoon xanthan gum (optional, but without the crust will be crumblier)
- 115 g / ½ cup unsalted butter, cold and diced
- 1 large egg
- for the filling:
- 1 pound ripe plums
- 200 g / 7 oz. marzipan paste, grated or finely chopped
- 115 g / ½ cup unsalted butter, melted and still hot
- 2 large eggs
- ¼ teaspoon fine sea salt
- Prepare the crust: place the brown rice flour, almond flour, corn starch, sugar, and xanthan gum in the food processor and pulse to combine. Add the butter and pulse 10 times until the butter is cut into the flours. Add the egg and pulse a couple more times. The dough should just stick together when pressed.
- Turn the dough onto a rice-floured surface and knead a few times until it comes together. Form the dough into a disk and wrap it in plastic wrap. Refrigerate the dough for about 1 hour.
- Preheat your oven to 190 C / 375 F and grease your 23 cm / 9inch tart or pie pan.
- Roll out the dough and transfer to your tart pan. If the dough cracks, just pinch it back together. Fill the bottom with parchment paper and pie weights or dried beans and bake for 15 minutes.
- Meanwhile prepare the filling: using your stand mixer with the paddle attachment mix the butter and marzipan on medium speed until everything is well combined. Let cool before adding the eggs and salt and mix well until creamy.
- Cut the plums in half, remove the stones and cut the smaller ones in quarters and the larger ones into eighths. Pour filling into the prebaked pie crust and place plums on top.
- Bake for 35-45 minutes. Let cool before serving.