Almond Plum Tarts

Name: Almond Plum Tarts
Total time: 35 min
Yield: 4 servings
Ingredients: 1/2 cup blanched whole almonds; 4 small plums or apricots; 4 ounces (1 stick) butter, at room temperature; 1/2 cup superfine sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/3 cup all-purpose flour; Lightly sweetened whipped cream, for garnish

Recipe from Donna Hay

Adapted by Todd S. Purdum

Total Time: 35 minutes
Rating: 4(23)
Comments: Read comments

Featured in: NATIONAL ORIGINS: CALIFORNIA'S CENTRAL VALLEY; Where the Mountains Are Almonds

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Ingredients

Yield:4 servings

½cup blanched whole almonds
4small plums or apricots
4ounces (1 stick) butter, at room temperature
½cup superfine sugar
2large eggs
1teaspoon vanilla extract
⅓cup all-purpose flour
Lightly sweetened whipped cream, for garnish

Ingredient Substitution Guide

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Preparation

Step 1
Preheat oven to 400 degrees. Using a food processor, chop almonds until finely ground; do not allow to become a paste. Transfer to a bowl and set aside. Cut a small cross into stem end of each plum, and remove pit; set plums aside.
Step 2
In bowl of food processor, combine butter and sugar. Process until smooth. Add eggs, vanilla, flour and ground almonds. Process until just combined.
Step 3
Divide almond mixture among four 1-cup pudding or souffle dishes. Press a plum, cut side up, into center of batter; a portion of the plum will remain above the batter.
Step 4
Bake until filling is puffed and golden, 15 to 20 minutes. Garnish tarts with a dollop of whipped cream. Serve immediately.