4/9/15: I am reposting this old blog post in anticipation for spring rhubarb. I plan on baking this almond tart with chopped rhubarb dipped in sugar. YUM. I will post pictures of it soon. This was one of my best recipes from 2014.
It is not only my job, but my passion in life to make and share the best recipes. THIS IS THE BEST DESSERT I HAVE MADE in a long time. It is the complete package: it is beautiful, it has multiple consistencies (think crunchy crust, chewy almond inside, and soft cooked plums), and it also has multiple flavors such as juicy tart plums, almonds, and it even has a salty sweet thing going on. I wish I could call this a Jen Barney original, but this recipe comes directly from Alice Medrichs's Pure Dessert Cookbook.
*A little note on using plums for this recipe: This is a very easy recipe that does not require a lot of ingredients. In my opinion, the more simple a recipe is the more important the quality of ingredients becomes. The plums you use need to be at their peak flavor. They should be very ripe, juicy, slightly tart, and full of flavor. In Wisconsin, this means it is a late summer/fall dessert. The plums we get in the winter and spring are not going to cut the mustard!
- 5 plums, medium size.
- 1/2 cup unblanched almonds, whole almonds, or almond flour
- 1/4 cup sugar
- 1/4 teaspoon salt
- 3/8 cup (3.4 ounces) all-purpose flour
- 1/4 tsp baking powder
- 1 large egg
- 3 tablespoons firm but not hard unsalted butter
Generously butter a 9" tart pan. Preheat the oven to 375^ F. If you do not have a tart pan just use a pie pan. In a food processor, pulse the almonds until they look like little sand granules. If you are using almond flour you and skip this step. Add all of the dry ingredients to the almonds. Pulse until they are all mixed together. Add the butter and eggs last and pulse until just combined. Press the batter into the tart pan until there is an even layer. Cut the plums in half and remove the pit. Leaving a 1/2 inch margin around the outer edge, arrange the plums with the flesh facing up. If you push the plums up to the outer edge the juice will seep into the edge of the pan a cook into a caramel that will taste delicious, but it will be very difficult to unmold and cut the tart when it cools.
Eat warm or at room temperature. Maybe make two and share with EVERYONE you know!
Until next time,
Check out our video for further instructions on how to make this wonderful dessert.