| Prep: 20 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
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| kcal | fat | saturates | carbs |
| 383 | 23g | 11g | 37g |
| sugars | fibre | protein | salt |
| 22g | 3g | 6g | 0.13g |
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Having grown up surrounded by the expansive beauty of Montana, I have always found inspiration from nature’s bounty for my culinary endeavors. There is something profoundly satisfying about creating a dish that captures the essence of the harvest season. For me, the Plumcot and Almond Tart is one of those recipes that truly encapsulates the flavors and textures that remind me of home, while also introducing a delightful twist with its blend of plumcots and almonds.
The Rustic Charm of Seasonal Fruits
Plumcot, a hybrid fruit derived from plums and apricots, combines the best of both worlds—rich, juicy sweetness and a tinge of tartness. This fruit adds a dynamic flavor profile to the Plumcot and Almond Tart, making it refreshingly unique compared to traditional fruit tarts like apple or cherry. The beautiful thing about seasonal fruits is that they bring a certain magic to our dishes. Each bite is like a journey through a sunlit orchard, capturing the freshness and vibrance that only nature can provide.
A Nutty Symphony
Incorporating almond flour into the tart base and filling introduces a rich, nutty flavor that beautifully complements the fruity tartness of the plumcots. Almonds are not only packed with flavor but are also brimming with health benefits. They are an excellent source of Vitamin E, magnesium, and antioxidants, which are nutrients known for boosting heart health and providing a sense of satiety. The combination of almonds and fruit in this recipe ensures a dessert that’s indulgent yet not overly heavy.
One of the things I appreciate most about the Plumcot and Almond Tart is its versatility. It’s similar to a frangipane tart, which also features a luscious almond filling. This tart can be paired beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for an extra luxurious touch. Alternatively, serve it alongside a simple mixed greens salad with a light vinaigrette for a balanced meal that dances between savory and sweet.
Easy Elegance
Recipes like the Plumcot and Almond Tart bring together simplicity and sophistication seamlessly. Even though the end result looks like a masterpiece straight out of a gourmet bakery, the steps to get there are surprisingly straightforward. Whether you’re a seasoned baker or a kitchen novice, you’ll find that this tart is not only approachable but also deeply rewarding to make.
Feel free to get creative with this recipe. If plumcots are not in season, you can easily substitute them with plums, apricots, or even peaches. The base of this tart offers a versatile canvas for a variety of stone fruits. And if you’re looking to explore more almond-infused desserts, the classic French Almond Cake or an Almond Macaron could be delightful new additions to your baking repertoire.
Merging traditional flavors with contemporary twists is the heart of what I love about cooking, and the Plumcot and Almond Tart exemplifies this beautifully. Each ingredient brings its own story, culminating in a dish that feels both familiar and exciting. I hope you find as much joy in making this tart as I do. Bon appétit!
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What You’ll Need
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small pieces
- 1 large egg yolk
- 2 tablespoons ice water
- 1/2 cup almond flour
- 1/4 cup granulated sugar (for almond filling)
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1/2 teaspoon almond extract
- 4-5 ripe plumcots, pitted and sliced
- 2 tablespoons apricot jam (optional, for glaze)
- 1 tablespoon water (if using apricot jam)
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Method
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Step One
In a medium bowl, combine 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, and 1/4 teaspoon salt. Add 1/2 cup unsalted butter, cold and cut into small pieces. Use a pastry cutter or your fingers to blend the mixture until it resembles coarse crumbs.
Step Two
In a small bowl, whisk together 1 large egg yolk and 2 tablespoons ice water. Add this to the flour mixture and knead until a dough forms. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Step Three
While the dough chills, prepare the almond filling. In a medium bowl, cream together 1/4 cup granulated sugar and 1/4 cup unsalted butter, softened. Mix in 1/2 cup almond flour, 1 large egg, and 1/2 teaspoon almond extract until well combined.
Step Four
Preheat the oven to 350°F (175°C). On a lightly floured surface, roll out the chilled dough to fit a 9-inch tart pan. Press the dough into the pan and trim any excess. Spread the almond filling evenly over the bottom of the tart shell.
Step Five
Arrange 4-5 ripe plumcots, pitted and sliced, in a circular pattern over the almond filling. Bake the tart in the preheated oven for 40-45 minutes, or until the crust is golden and the filling is set.
Step Six
(Optional) To make a glaze, heat 2 tablespoons apricot jam and 1 tablespoon water in a small saucepan until smooth. Brush the glaze over the warm tart.
Step Seven
Allow the tart to cool before serving. Enjoy your Plumcot and Almond Tart!
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