Almond-Plum Tart Recipe

Name: Almond-Plum Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup slivered almonds, chopped; 3 tablespoons granulated sugar; 2 teaspoons water; 3 tablespoons unsalted butter, softened; 5 tablespoons packed light brown sugar; 1/4 cup Chambord; 5 ripe plums, pitted and cut into 1/2-inch wedges 1 poundhalved; 1/2 cup slivered almonds; 1 1/2 tablespoons all-purpose flour, plus more for dusting; 2 eggs; 1 tablespoon pure vanilla extract; 14 ounces all-butter puff pastry, thawed in the refrigerator

Servings: persons

1 cup slivered almonds, chopped
3 tablespoons granulated sugar
2 teaspoons water
3 tablespoons unsalted butter, softened
5 tablespoons packed light brown sugar
1/4 cup Chambord
5 ripe plums, pitted and cut into 1/2-inch wedges 1 poundhalved
1/2 cup slivered almonds
1 1/2 tablespoons all-purpose flour, plus more for dusting
2 eggs
1 tablespoon pure vanilla extract
14 ounces all-butter puff pastry, thawed in the refrigerator

1
Make the almond crunch : Preheat the oven to 350u00b0. In a bowl, toss the almonds, sugar and water until coated. Spread the almonds on a parchment paper-lined baking sheet. Bake for about 11 minutes, stirring once and rotating the baking sheet, until golden; let cool. Break up any large pieces.
2
Make the tart : In a large skillet, melt 1 tablespoon of the butter with 3 tablespoons of the brown sugar over moderately high heat for 1 minute. Add the Chambord and bring to a simmer. Add the plums and cook, stirring occasionally, until the edges begin to soften, about 2 minutes. Using a slotted spoon, transfer the plums to a baking sheet to cool. Reserve the juices in the skillet.
3
In a food processor, grind the almonds until very fine. In a medium bowl, combine the remaining 2 tablespoons each of butter and brown sugar. Stir in the 1/2 cup of ground almonds and the 1 1/2 tablespoons of flour. Add 1 egg and the vanilla and stir until fully incorporated.
4
On a lightly floured surface, roll out the pastry to a rough 13-by-11-inch rectangle. Cut the pastry in half lengthwise and transfer one piece to a parchment paper-lined baking sheet. In a small bowl, beat the remaining egg. Lightly brush the beaten egg over the pastry on the baking sheet.
5
Cut out the center of the remaining piece of pastry, leaving a 1-inch-wide rectangular border; reserve the center for another use. Neatly lay the pastry frame on the rectangle on the baking sheet. Lightly brush the border with the beaten egg. Spread the almond mixture over the base of the pastry. Arrange the plums on the almond filling and refrigerate for at least 30 minutes, until chilled.
6
Preheat the oven to 375u00b0. Bake the tart for 1 hour, until the pastry is golden brown and cooked through. Let stand for 15 minutes, or until cooled slightly. Brush the plums with the Chambord juices. Cut the tart crosswise into slices and garnish with the almond crunch (or sliced almonds). Serve the tart warm or at room temperature.

1339

kcal

Calories

122

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup slivered almonds, chopped, 3 tablespoons granulated sugar, 2 teaspoons water, 3 tablespoons unsalted butter, softened, and more.

Yes, Almond-Plum Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Almond-Plum Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions