Unless you want to spend a weekend surviving on a diet that consists solely of plums, it’s nearly impossible to eat up all of the fruit that comes in one of those tempting baskets at the local market, before it goes south. To deal with this, I highly suggest turning those sweet little plums into this crisp-like tart–and it won’t even take you a weekend to eat it all.
Plum and Almond Tart
(serves 8)
2 cups flour
3/4 cup finely chopped almonds
3/4 cup brown sugar
1 1/2 sticks butter, cold and diced
1 egg yolk
8-10 small plums, pitted and quartered lengthwise
Combine the flour, nuts, and sugar in a large bowl. Add the butter and egg yolk and mix until crumbly. Press 1 1/2 cups of the mix into an even layer on the bottom of a 9.5 inch tart pan.
Arrange the plums skin side down in a circular pattern on top of the crust. Sprinkle the rest of the crumbs over the plums and bake at 400°F for 45 minutes, until lightly browned and fruit is bubbling. Let cool for ten minutes and serve cool or warm…and potentially with vanilla bean ice cream. Enjoy!
Adapted from Ina Garten.
Pot of Roses 