Plum-marzipan tart from Ready for Dessert, Revised Edition: My Best Recipes (page 117) by David Lebovitz

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Notes about this recipe

  • anya_sf on September 05, 2019

    Easy to make, although I had to add a tablespoon of water for the crust dough to come together. Plum and almond flavors go really well together. Note that the recipe actually uses almond paste, not marzipan. Next time I'd add a few extra plums to the filling because I wanted a bit more fruit relative to topping. The tart doesn't keep well, but I didn't expect it to. I'd make it again because it was quite good and not much effort, but there are other plum-almond tarts I like even better.

  • TrishaCP on September 19, 2017

    This is a variation on the apricot-marzipan tart. This is good with plums but I think I would prefer the apricot version. I was also a bit disappointed in the topping because I didn't think it had a ton of almond flavor compared to a frangipane tart. The tart base did not shrink at all during the bake, and I would definitely use it again- the ground almonds in it are delicious.

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