Ingredients

  • ½ cup blanched whole almonds
  • 4 small plums or apricots
  • 4 ounces (1 stick) butter, at room temperature
  • ½ cup superfine sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • cup all-purpose flour
  • Lightly sweetened whipped cream, for garnish
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      460 calories; 31 grams fat; 15 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 40 grams carbohydrates; 2 grams dietary fiber; 29 grams sugars; 7 grams protein; 153 milligrams cholesterol; 39 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings

Preparation

  1. Preheat oven to 400 degrees. Using a food processor, chop almonds until finely ground; do not allow to become a paste. Transfer to a bowl and set aside. Cut a small cross into stem end of each plum, and remove pit; set plums aside.
  2. In bowl of food processor, combine butter and sugar. Process until smooth. Add eggs, vanilla, flour and ground almonds. Process until just combined.
  3. Divide almond mixture among four 1-cup pudding or souffle dishes. Press a plum, cut side up, into center of batter; a portion of the plum will remain above the batter.
  4. Bake until filling is puffed and golden, 15 to 20 minutes. Garnish tarts with a dollop of whipped cream. Serve immediately.

Dining and Cooking