Pluot and Almond Tart

March 22, 2016


Spring is finally here.

As we welcome the new season, stone fruits begin to fill our farmers’ market stalls. This past week, I brought back home some of the first pluots on display. Some peaches, apricots, and plums can be found already, as well as their hybrid varieties such as plums crossed with apricots – Pluots. Looking at their color, skin and texture, they’re ideal to dress up a sweet tart.

The base for this tart can be prepared in less than 10 minutes. All ingredients go into a food processor, until just combined. Then, use a loose-bottom fluted tart tin or any other fluted tin of your preference and bake for 30 minutes.

Delicious.

For my upcoming post, I’m anxious to share with you a new story, a review and also, a different kind of recipe.  It’s been so inspirational to create. The main component of such recipe  is a natural  ingredient that Spring brings lavishly. Fresh flowers.

I’ll be back soon.

Red Ranunculus | Au Petit GoûtAlmond Meal | Au Petit GoûtElizabeth Gaubeka Food Styling & Photography | Au Petit GoûtCherry Blossoms | Elizabeth Gaubeka Still Life PhotographyPluot | Au Petit GoutPluot and Almond Tart | Au Petit GoûtPluot and Almond Tart| Au Petit GoûtCherry Blossoms | Elizabeth Gaubeka Natural Light PhotographyPluot and Almong Tart | Au Petit GoûtCherry Blossoms | Elizabeth Gaubeka Still Life PhotographyPluot and Almond Tart | Au Petit Goût

 

Pluot and Almond Tart
 
Cook time
Total time
 
:
: Dessert
: French
Serves: 8
  • 90g butter, softened
  • ½ cup brown sugar
  • 2 eggs
  • 1 cup almond meal
  • ¼ cup plain flour
  • ¼ teaspoon baking powder
  • 2 teaspoons finely grated lemon rind
  • 5 Pluots
  • ½ cup brown sugar, extra
  • raw sugar, for sprinkling
  • Ice cream, to serve
  1. Preheat oven to 320°F. Place the butter and sugar in the bowl of a food processor and process until just combined. Add the eggs, almond meal, flour, baking powder and lemon rind and process until just combined. Spoon the mixture into a lightly greased 9.5cm x 33cm loose-bottom fluted tart tin or any other tin of your choice. Slice pluots and sprinkle with extra brown sugar to coat. Press the pluots over the tart mixture and bake for 35–40 minutes or until cooked. Sprinkle with sugar and allow to cool in the tin. Serve with cream or ice cream.

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13 comments on “Pluot and Almond Tart”

  • Encore une magnifique interprétation de la beauté que recèle notre mère nature et nos assiettes ! ^^ lorsque tu les remplis avec tant de saveurs et de légèreté !
    Je m’autodéclare “goûteur officiel” d’aupetitgoût.com ! lol !
    Bravo et merci pour tout ce plaisir !
    Sandy

  • Chez vous la lumière est toujours magnifique et la délicatesse des images, que me donne envie de goûter avec vous cette délicieuse tarte. Passez une très bonne journée. Bisous

    • Pardonne-moi pour ma réponse tardive. Il est déjà une semaine chargée. C’est moi qui te remercie pour ta gentillesse et pour prendre le temps de commenter, carissima Patrizia! Merci beaucoup! Bisous xo 🙂

  • ev says:

    Beautiful images of Spring blossoms and healthy delicious stone fruit. As usual I am in awe of the beautiful light you manage to capture . Lots of Love

    • Thank you so much, Ev!! You and others continue to inspire me. Maybe some day, we all can meet and learn from each other. I think that would be a great moment, don’t you think? Thank you again for staying in touch! Happy Easter to you and your family! xoxo 😉

  • Emma says:

    I’ve never heard of these! Stone fruits are a weakness of mine though so I’ll keep an eye out next summer for hybrid versions.

    Lovely, lovely tart and such pretty colours 😀

  • ratna says:

    Pluots are new to me. I’ll keep my eyes out for those, when Spring actually decides to come to us. I am eagerly waiting for your next post. “Fresh flowers!” wow. Would you consider doing a post on how you plan your food styling sometimes? Such inspirational pictures…
    Thanks Elizabeth.

    • Look for them, Ratna! They’re also known as ‘plumcot’. There are wonderful groceries in your region and if they aren’t available as of yet, they should eventually in late Spring and early Summer. Would love to hear how your search goes. I’m curious to know who carries them. I share with you that my next story is a book review filled with ‘flower recipes’. A beautifully conceived book and very inspirational. Can’t wait to hear your thoughts. Thank you again for your loyal and warm comments! xoxo 🙂 Keep in touch!

  • Oh, ElizabethI I just love everything about the post! The beautiful rosy color of the pluots, the shots, the Spring! And the idea of combing the pluots with almonds is the tart. This is just perfect! Wishing you Happy Holidays! Enjoy the Spring! Lilia, Xoxo

    • Thank you so much, Lilia! I’m touched by your kind comments! – Looking forward to reading about your upcoming Spring-inspired cooking, including your ‘Spring Frittata’ – which I loved! Happy Easter to you too! – Keep in touch xoxo 😉

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