Plum Almond Crustless Tart
This plum almond tart recipe is a variation on a frangipane - a French almond-based filling that is topped with fruit and baked in a tart shell from food blogger Aube Giroux of the Kitchen Vignettes blog.
- For the Tart:
- 1 1/2 cup ground almonds
- 1/4 cup flour (can be gluten-free)
- 1/2 cup cane sugar
- 1/2 cup butter
- 1 tsp vanilla
- 2 large eggs
- 1 1/2 pound of plums (halved and pitted)
- For the Optional Glaze:
- 2 Tbsp. apricot jam or berry jelly (red currant works well)
- 1 Tbsp. water or amaretto
- Preheat oven to 350F. Butter a 9-inch round tart pan (or a 13 x 4-inch rectangular one) with a removable bottom.
- In a large bowl, cream the butter, 1 1/2 cup ground almonds and 1/2 cup sugar together until uniform and silky.
- Add the vanilla and eggs and beat together well. Gently add the flour, being careful not to over-mix. Pour this batter into your tart plate and spread evenly with a spatula.
- Cut the plums in half and push gently them into the batter, cut side up.
- Bake for 40 to 45 minutes or until a deep golden.
- Remove from the oven. Allow to cool in the pan for 15 minutes. Remove the tart (by pushing out the bottom of the tart plate).
- In small saucepan, combine the jam or jelly with the water or amaretto.
- Heat and mix together until jelly melts and a uniform glaze forms.
- Brush this gently onto your tart. (If you opt out of making the glaze, this tart looks very pretty sprinkled with a little confectioner's sugar).
- Serve warm or cold.