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
- ⅓ 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
- 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.
- In bowl of food processor, combine butter and sugar. Process until smooth. Add eggs, vanilla, flour and ground almonds. Process until just combined.
- 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.
- Bake until filling is puffed and golden, 15 to 20 minutes. Garnish tarts with a dollop of whipped cream. Serve immediately.
Dining and Cooking