Ingredients

Makes one 10-inch tart

　　1 disk Pâte Sablée (page 654)

　　Almond Frangipane (page 655)

　　1 pound 2 ounces sugar plums or other small plums, halved crosswise and pitted

　　3 tablespoons turbinado or other raw sugar

　　Confectioners’ sugar, for dusting

　　

Step 1

Press the dough into a 10-inch round tart pan with a removable bottom. Refrigerate 10 minutes. Trim the dough flush with the top edge of the pan. Refrigerate until cold, about 30 minutes.

　　

Step 2

Preheat the oven to 350°F. Line the tart shell with parchment, and fill with pie weights or dried beans. Bake until the edges are golden, about 10 minutes. Remove the parchment and weights; continue baking until the surface is golden, about 10 minutes. Let cool on a wire rack.

　　

Step 3

Spread the frangipane in the shell. Arrange the plums, cut sides up, on top in concentric circles, pressing gently. Sprinkle with turbinado sugar. Bake until golden, 45 to 50 minutes. Let cool on a wire rack. Just before serving, dust the tart with confectioners’ sugar.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.