Juicy, baked plums in a warm, flaky pastry, complimented with sweet and nutty almonds.
Plum and almonds are a divine combination in this super-easy-to-make tart.
Does it get any better? Well, it does if you serve this plum & almond tart with ice cream!
This is a great dessert if you're expecting vegan guests for dinner or want to whip up something quick and easy yet spectacularly delicious.
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📖 Recipe
Easy Plum & Almond Tart
Yield:
8
Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
A puff pastry tart with frangipane & plums, topped with plum jam and flaked almonds. Delicious, easy and vegan-friendly!
Ingredients
- 1 sheet ready rolled puff pastry
- Approx 8 medium plums, stoned and sliced
- 1 tbsp agave nectar
- Toasted flaked almond, for decorating
Frangipane
- 100 g / 1 cup ground almonds
- 1 tsp almond extract
- 2 tbsp almond milk
- 1 tbsp agave nectar
Instructions
- Preheat the oven to 190C / 375F and line a baking sheet with parchment paper.
- Place the puff pastry sheet on the baking tray and lightly score a 2cm border around the pastry sheet, with a sharp knife. Score a criss-cross pattern in the middle to stop it rising too much.
- Make the frangipane by mixing the ground almonds, almond extract, almond milk and agave together into a smooth paste. Spread onto the puff pastry sheet, avoiding the borders.
- Next, layer on the plum slices until the tart is covered. There should be some leftover slices that will be used later for a glaze.
- Bake the tart for 30-35 minutes until the pastry is flaky and risen and the plums are tender and juicy.
- With the leftover plum slices, make a quick "jam" by adding them to a non-stick pan on low-medium heat and cook with the lid on for a few minutes until the plums are soft and the juices have run into the pan. Stir in the agave nectar and using a pastry brush, paint the liquid on top of the plum slices to create a sweet glaze.
- Scatter the toasted flaked almonds on top to decorate and serve!
Nutrition Information
Yield 8Amount Per Serving Calories 262Carbohydrates 22gFiber 2gProtein 5g
amanda decrita says
looks very delicious. Thank you for the nice recipe ^^ :9
Hilary Powell says
Hi Aimee,
Totally different question -sorry - is it possible to make diary and egg free mayonnaise?
I'd like to have a go at making coleslaw and salad cream.
I love eating salad but it's a bit plain without either of these. And a salad sandwich is awful!
Any ideas?
Aimee says
I've not tried it but am sure there are plenty recipes out there. This one looks quite good: http://www.mindbodygreen.com/0-12119/a-homemade-vegan-mayo-recipe-that-will-blow-your-mind.html
Hilary Powell says
Hi Aimee,
This looks very similar to a recipe I make. Except the one I do is based on an almond sponge, I use 4oz self raising flour, 8oz of animal free marge, 4oz ground almonds, 8oz caster sugar, and the equivalent of 4 eggs in chickpea water, 1-2 tsps almond extract, 1level tsp baking powder, cream marg and sugar tog till well mixed add in flour and gr almonds, whisk up chickpea water until it holds its shape then add to mixture mixing well adding almond extract and bp. Turn out into large tray bake tin approx 8"x 12" greased and lined with baking parchment.
Then wash and stone enough plums cut in half to cover the top of the cake, cut side down, sprinkle with about 1-2tbsp of semolina mixed with 1-2 tbsp ground almonds and 1-2 tbsp caster sugar. Bake at 180c. Fan 155c for approx 30 - 45 mins. Or until golden brown and the plums are cooked.
Aimee says
Sounds gorgeous, Hilary!
Jessica Edmunds says
This sounds delicious, I always have pastry in the fridge or freezer and never know different things to do with it xx
Nadia's Healthy Kitchen says
Looks absolutely delish, Aimee :D Lovely and light summer treat :)