Plum, Almond, and Ginger Tart

Here's the grand finale of our New Year's dinner-- a plum, almond, and ginger tart! If you ever feel that desserts are just a little too sweet, you're not alone. Growing up, I always found that many of the desserts I had were overly sugary. They weren't bad by any means, but I craved something different. This recipe is the epitome of my childhood thoughts. It is originally from Tart Love by Holly Herrick. I changed some small things, but all credit goes to her! Paired with a large scoop of vanilla ice cream, this tart will not disappoint!

Ingredients:

PIE CRUST:

- 2 1/2 cups of flour

- pinch of salt

- 2 sticks and 2 tablespoons butter

- 1/2 cup ice water (or until dough comes together)

* note that this recipe will make enough dough for two pie crusts. You can either half all of the ingredients to make dough for one pie, or freeze the second half for more baking adventures!

FILLING:

- 1 cup sliced almonds (finely blended with a food processor or blender)

- 1/4 cup brown sugar

- 3 tbsp. of butter

- 2 large eggs

- dash vanilla extract

- 2 tbsp. of flour

- pinch of salt

- sliced plum (I used 2 small plums)

Directions:

First, make the pie dough by first mixing together the salt and flour until evenly combined. Cube up the butter into small chunks and cut it into the flour mixture. This can be done using two forks, a pastry cutter, or even a food processor. Really, whatever works until the texture resembles course sand. Add in ice cold water little by little until the dough forms. Add just enough water, you don't want to be working the dough too much! Wrap it up and place in the fridge to chill while you prepare the filling.

For the almond filling, finely blend the sliced almonds in a food processor. The more you blend, the smoother the filling will be. Add in the sugar, gutter, eggs, vanilla extract, and flour and fold into the almonds.

Preheat the oven to 375 degrees F. Cut the plums into small slices and set aside. Take the pie dough out of the refrigerator and begin rolling it out. A trick to getting a nice and even circle is to rotate the dough 90 degrees every couple of rolls so that eventually, a circle will form. Remember to flour your surfaces well. Place the almond filling into the tart shell and top with the sliced plums. Bake for around 45 minutes until the crust is lightly browned and the juices are bubbling. Serve it warm with a scoop of vanilla ice cream and enjoy!