Crustless plum and almond tart

Crustless plum and almond tart

By
From
Top With Cinnamon
Serves
9-12
Photographer
Izy Hossack

When the summer starts winding down and fall fruits are coming into season, I love making plum tarts with puff pastry and frangipane. Most of the time I am definitely happy to eat pastry, but with those tarts I always wish for more filling (P.S. I am a major frangipane fiend). This is my solution: a plum tart without the pastry. It is a bulked-up frangipane mixture studded with ruby red plums and baked until puffed with a texture somewhere between a dense cake, a blondie and an almond macaroon. It’s equally good with other fruits, like blueberries or sliced apple, OR you can replace the almond extract with vanilla and sprinkle on some chocolate chips instead of the fruit to make gluten-free blondies!

Ingredients

Quantity Ingredient
90g unsalted butter
140g granulated sugar
1 egg
1 teaspoon almond extract
1/4 teaspoon salt
1/2 teaspoon baking powder
95g ground almonds
70g oat flour, (see note)
4 plums, quartered, de-stoned and each quarter cut into thirds
1 tablespoon icing sugar
4 tablespoons maple syrup
or 4 tablespoons agave syrup
or 4 tablespoons golden syrup

Method

  1. Preheat the oven to 180°C. Grease and line a 25 x 18 cm or a 20 cm square tin with baking parchment.
  2. Melt the butter in a medium saucepan. Remove from the heat and stir in the sugar and syrup. Quickly beat in the egg, almond extract, salt and baking powder. Stir in the ground almonds and oat flour until you have a smooth batter.
  3. Tip the batter into the prepared tin and spread it out evenly. Decorate the top with the slices of plum and bake for 25–30 minutes until golden brown. Dust with the icing sugar and leave to cool a little on a wire rack before slicing and serving. The tart can be served warm or at room temperature on its own or with crème fraîche or Greek yoghurt.

Note

  • The oat flour in this recipe can be made by blending oats in a food processor until mealy.
Tags:
Top With Cinnamon
Izy
Izzy
Hossack
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