Recipe

A A A

• 1 uncooked pie pastry shell
• 1 1/4 cups ground toasted almond
• 2 tbsp fructose (my option) or honey or agave syrup
• 1 egg
• 6 tbsp whole yogurt
• 1 tsp pure vanilla or almond extract (optional)
• 7 ripe red plums (or the kind you like best )
• 2 tbsp firmly packed brown sugar (for sprinkling on plums)
• juice from 1 lemon

• 1 Preheat the oven to 350°F and bake for 15 minutes, until lightly golden. Set aside.
• 2 Combine ground almonds, sugar, egg, yogurt and flavoring if using, and mix.
• 3 Rinse and dry the plums and cut them in halves, discarding the stones.
• 4 Spread almond cream evenly over the partially baked tart shell, and arrange the plums on top in a circular pattern starting from the outside.
• 5 Spread brown sugar on top of the plums and drizzle with the lemon juice.
• 6 Bake for 30 minutes or until the plums are caramelized and bubbly and the walnut cream is set. If the side of the tart gets too brown, cover with foil.
• 7 Cool on a wire rack. If it is not eaten the same day of baking, cover with plastic or aluminum foil and keep refrigerated. Bring to room temperature before serving.