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Plum Pistachio Marzipan Tart

Plum Pistachio Marzipan Tart

Course Dessert
Cuisine German
Keyword fall tarts, Marzipan Tart, Plum Pistachio Tart, Plum Streusel Tart, Plum Tart, streusel tart
Prep Time 25 minutes
Cook Time 30 minutes
Chill Time: 30 minutes
Servings 8
Author Lora Wiley-Lennartz

Ingredients

For the streusel:

  • 1 cup unsalted butter
  • 3 cups all-purpose flour
  • 1 cup sugar
  • 1/2 cup ground raw unsalted pistachios
  • 1+ 1/2 teaspoons salt
  • 2 Eggs

For the Tart:

  • 3 cups chopped Prune or Damson plums
  • 1 cup raw unsalted shelled pistachios
  • 1 cup chopped marzipan
  • 1/3 cup plum jam
  • 1/3 cup pistachio cream
  • 2 tablespoons breadcrumbs

Instructions

Make the streusel:

  1. Cut the butter into small pieces
  2. Whisk together the all-purpose flour, ground pistachios, sugar, and salt.
  3. Knead in the butter.
  4. Beat the eggs and knead them in.
  5. Cover with plastic cling film and refrigerate for 30 minutes.

Make the Tart:

  1. Preheat the oven to 350F.
  2. Grease and flour an 11″ round tart pan. A tart pan with a lift-off bottom is best.
  3. Pit the plums and chop into small pieces.
  4. Roughly chop the pistachios into pieces.
  5. Chop the marzipan into small pieces.
  6. Mix the chopped plums, marzipan, pistachios, and plum jam in a bowl.
  7. Remove the crust from the refrigerator.
  8. Separate 2/3 of the mixture and press it into the pan to create the crust.
  9. Sprinkle the breadcrumbs evenly over the bottom of the shell.
  10. Spread the plum/marzipan/pistachios mixture into the shell.
  11. Use a teaspoon to distribute small blobs of the pistachio cream over the mixture.
  12. Distribute the remaining pistachio streusel evenly over the top.
  13. Bake for 25-30 minutes until the top starts to turn golden brown
  14. Let cool for 10 minutes.
  15. Remove the tart from the pan, transfer to a plate, cut, and serve.