Sugar & Spice Plum Tart

Adapted from Barefoot Contessa “How Easy is That“
Makes one 9-inch tart

3/4-1 pound fresh plums, pitted and quartered
1 tablespoon cornstarch
2 tablespoons Grand Marnier liquer
1/ 1/2 cups sugar, divided
1/4 (1 stick) pound butter unsalted, at room temperature
3/4 all-purpose flour
1/2 cup almond flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardoman
1/8 teaspoon ground allspice
pinch nutmeg
1/2 teaspoon kosher salt
1/4 teaspoon baking powder
2-3 tablespoons raw sugar, for top
Garnish: Saffron Pistachio Ice Cream (Kesar Pista Indian Ice Cream)

Preheat oven to 350 degrees. Prepare a 9-inch springform pan. Place it on a sheet pan.

In a medium mixing bowl, combine the plums, cornstarch, Grand Marnier, and 1/2 cup of the sugar and stir to combine, allowing to sit and flavors develop for 15 minutes.

In a stand mixer bowl fitted with the paddle attachment, cream the butter and remaining 1 cup of sugar on medium speed until light and fluffy. Combine the flour, spices, salt, and baking powder and with mixer on low, slowly add the dry ingredients to the butter mixture until dry it forms dry crumbs. Add 1 tablespoon of water and mix until it forms large, moist clumps.

Set aside 3/4 cup of the crumb mixture. Place the rest in the springform pan, and press with floured hands to pat the dough evenly in the bottom of the pan and up the sides about 1 inch.

Pour the fuit mixture evenly over the dough. Sprinkle the remaining dough evenly on the top and add the coarse raw sugar.
Bake for 1 hour, until the fruit is bubblung and the crust is a golden brown. Cool for about 20 minutes, or until the pan is cool enough to handle and remove the sides of the pan. Serve warm with Saffron Pistachio Ice Cream

COOK’S NOTES: Make sure to place the tart on a sheet pan to prevent any leaking in oven. The pictured ice cream, is the perfect addition to push the spice profile over the top. Find Saffron Pistachio Ice Cream (Kesar Pista Indian Ice Cream) in most Indian and Persian specialty markets.