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Peach-Plum Almond Tart

Published: September 12, 2017 | Last updated: May 10, 2018 4 Comments

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Peach-Plum Almond Tart is deliciously crumbly and nutty, perfect accompaniment to peaches and plums. Great to enjoy during summer with some cold whipped cream.

Peach-Plum Almond Tart is deliciously crumbly and nutty, perfect accompaniment to peaches and plums. Great to enjoy during summer with some cold whipped cream | Imagelicious

I love going to various farms to pick fresh berries and fruit. I guess it reminds me of my childhood and I try to go once a year. For stone fruit I would go to Cherry Avenue Farms in the Niagara region to get juicy peaches and nectarines, plump and sweet plums and delicious pears. I then would spend days baking, peeling, canning and the kitchen would smell of sugar and vanilla. A few years ago I made an amazing Nectarine Jam, last year I made nectarine Quick and Easy cake, and peach pancakes. This year I had lots of ideas!

However, the trip to the farm was very anti-climatic. It was my fault. We went a week earlier than we usually go and I did not check the schedule on their website. After a really boring 3-hour drive to the farm in a heavy traffic, we got to the place only to find out that they had just peaches for picking. No plums, no nectarines, no pears. We were in and out in less than half an hour. I was sad. We then stopped at a roadside fruit stand to get more fresh Niagara fruit. It tasted delicious, but wasn’t as satisfying as picking your own.

Nonetheless, I’ve made my Quick and Easy cake again, I also made Peach Cookies and ate quite a few juicy and sweet peaches. Then I remembered that I also made a tart last year that I found in Martha Stewart’s Pies and Tarts book. It was a good, solid tart, but I was not in love with it. In fact, I decided last year that I wouldn’t make it again. I didn’t like the crust which had cornmeal.

But this time, I was leafing through the book and this tart caught my eye again. I decided to make a few changes to the crust and my instinct was right. I changed cornmeal to ground almond, reduced butter a little bit (could have reduced more) and used a full egg to make a Peach-Plum Almond Tart. The resulting crust turned out deliciously crumbly and nutty, perfect accompaniment to peaches and plums.

Peach-Plum Almond Tart is deliciously crumbly and nutty, perfect accompaniment to peaches and plums. Great to enjoy during summer with some cold whipped cream | Imagelicious

Peach-Plum Almond Tart is deliciously crumbly and nutty, perfect accompaniment to peaches and plums. Great to enjoy during summer with some cold whipped cream | Imagelicious
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Peach-Plum Almond Tart

Peach-Plum Almond Tart is deliciously crumbly and nutty, perfect accompaniment to peaches and plums. Great to enjoy during summer with some cold whipped cream | Imagelicious
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8 servings
Author Julia

Ingredients

  • 3/4 cup flour
  • 1/2 cup ground almonds
  • 3 tablespoons sugar
  • 5 tablespoons unsalted butter, cut into small pieces
  • 1 large egg
  • 1/2 teaspoon almond extract
  • 3 large peaches
  • 3 large blue plums
  • 1/4 cup sugar

Instructions

  • Preheat oven to 400F.
  • In a food processor, combine flour, ground almonds, sugar, butter, egg and almond extract.
  • Pulse until the dough comes together.
  • Line an 8-inch springform pan with parchment paper.
  • Press the dough into the bottom of the pan and about 1 inch up the sides.
  • Bake for about 15-20 minutes.
  • Once the crust is baked, it might be puffed up, pierce it with a knife to get the steam out and press down with an offset spatula or a spoon.
  • While the crust is baking, slice the peaches and plums into 1/2 inch wedges, add sugar and mix.
  • Place the fruit inside the baked crust and bake for another 35-40 minutes or until fruit is cooked through and the edges of the crust start to brown.
  • Cool and serve.

Notes

Crust might be quite oily in the beginning since there's a lot of butter and also oils from the almond, but it'll dry up in about 45 minutes. I have a feeling that butter can be reduced to 4 tablespoons, but I haven't tried. Bottom of the crust won't be crispy since almond dough is soft and the juices of the fruit also moisten it, but it'll be super tasty.
Tried this recipe?Leave me a comment with a star rating!
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(This post first appeared on Imagelicious on September 3, 2015)

Peach-Plum Almond Tart is deliciously crumbly and nutty, perfect accompaniment to peaches and plums. Great to enjoy during summer with some cold whipped cream | Imagelicious

Peach desserts | Plum desserts | Fruit desserts | Fruit recipes | Plum tart | Peach tart | Peach Plum Tart | Tart | Dessert | Baking | Fruit | Stone fruit | Imagelicious

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Filed Under: Dessert, Fruit, Recipe Tagged With: Tart

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Comments

  1. Amanda | The Cinnamon Scrolls says

    September 3, 2015 at 4:53 pm

    Looks gorgeous, Julia! Love the combo of peach, plum, and almond.

    Reply
    • Imagelicious says

      September 3, 2015 at 5:54 pm

      Thank you! Yes, I think almond goes well with peaches!

      Reply
  2. Justine says

    September 3, 2015 at 4:40 pm

    Hey again Julia — I just pinned this! I’ve got a ton of fresh peaches over here too (from BC!) that I’m working into a few recipes. I can’t wait to try this, it looks like the perfect late summer dessert. 🙂

    Reply
    • Imagelicious says

      September 3, 2015 at 4:47 pm

      Justine – I hope you like it 🙂 The crust is pretty oily when it comes out of the oven, but it dries out soon. I think it’s because of the amount of butter and also oils in almonds. Try reducing the butter a little bit. I am almost positive it would work well with 5 or even 4 tablespoons.

      Reply

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Hi, I'm Julia and I love cooking simple, easy, and healthy meals. My favourite meal of the day is breakfast so you'll see many pancakes. Cooking and baking shouldn't be complicated, let me show you how.

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