Plum Stall in Market on Rue Sainte Claire, Annecy, Rhone-Alpes, France
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Tomlinson, David
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La Belle Cuisine - More Pie Recipes

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Plum-Almond Tart

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Plums on a Paisley Cloth
Art Print
Rankin, Alison
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Plum-Almond Tart
Bon Appétit October 1980

Almond Crust:
2 1/4 cups ground toasted almonds
3/4 cup (1 1/2 sticks) unsalted butter, melted
1/3 cup sugar

Plum Filling:
1 pound small red or purple plums,
halved and pitted
1 1/2 cups whipping cream
2 eggs
2 egg yolks
1/2 cup sugar
1/3 cup almond liqueur

For crust: Preheat oven to 375 degrees F. Butter 10-inch tart pan.
Combine almonds, butter and sugar in small bowl and mix well. Set aside
2/3 cup crumbs; press remainder into bottom and sides of tart pan. Bake
10 minutes. (Can be baked 1 day ahead.)
For filling: Arrange plums cut side down in crust. Mix cream, eggs, egg yolks, sugar and liqueur and pour over fruit. Sprinkle reserved crumbs between plums. Bake until custard is just set, about 30 minutes. Serve
warm. Serves 8.

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