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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 analysis per serving (4 servings)
40 grams carbs; 154 milligrams cholesterol; 493 calories; 13 grams monosaturated fat; 4 grams polyunsaturated fat; 16 grams saturated fat; 35 grams fat; 3 grams fiber; 40 milligrams sodium; 9 grams protein; 28 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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.
- Step 2
In bowl of food processor, combine butter and sugar. Process until smooth. Add eggs, vanilla, flour and ground almonds. Process until just combined.
- Step 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.
- Step 4
Bake until filling is puffed and golden, 15 to 20 minutes. Garnish tarts with a dollop of whipped cream. Serve immediately.
Private Notes