Apricot-Plum Almond Tart
makes one 11 inch tart
1/2 pound unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon salt
1 stick butter, softened
4-5 fresh plums, cut into slices (number will depend on sizes of fruit)
4-5 fresh apricots, cut into slices
slivered almonds, toasted (optional garnish)
Preheat the oven to 350 degrees F.
For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into an 11 inch tart pan, building up a 1/2-inch edge on all sides. Chill.
Bake the crust for 15 to 20 minutes, or until very lightly browned. Let cool on a wire rack. Leave the oven on.
the butter, honey, ground almonds, and the eggs in a large bowl and
whisk until smooth (can also be done in a food processor). Add the
cream but stir in it instead of whisking not to emulsify it or it will
rise while baking.