Plum Sour Cream Tart

Plum Sour Cream Tart

1 1/2 cups walnuts
2 Tbsp sugar
1/3 cup unsalted butter
8 oz almond paster
1/2 cup sour cream
2 eggs
8 plums
2 Tbsp arrowroot (or cornstarch)
1/2 cup orange juice
1 lemon, juice and zest
1/2 cup Cointreau

Process walnuts, butter and 2 Tbsp sugar in food processor until they are finely
chopped and a ball forms.  Chill about an hour. Press into a 9 inch springform
pan covering the bottom and coming up about 1 inch up the sides.  Process the
almond paste, eggs and sour cream until smooth.  Check for sweetness.  If it is
too tart, add a little sugar. (I generally add about 1/8 cup. It should be tart
but not too sour.) Turn into the tart shell.. Bake in a 350 F oven until firm to
the touch - about 30 minutes. Cool.  Cut the plums into very thin slices.  It
looks very pretty if you can get plums in different colors.  Place the plums in
overlapping slices in pretty swirls. Combine the arrowroot with the orange
juice, lemon juice and zest and Cointreau.  Heat to thicken.  While glaze in
warm, spoon aver the plum slices.


Source:

rec.food.cooking, rec.food.recipes