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
5tablespoonsunsalted butter, cut into small pieces
1largeegg
1/2teaspoonalmond extract
3largepeaches
3largeblue plums
1/4 cupsugar
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.