Individual Almond and Plum Tarts
Inspired by techniques from NYT Cooking.
Quick individual almond sponges, each baked around a whole plum and served warm with soft cream.
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Method
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Equipment
- food processor
- small bowl
- small sharp knife
- four 250 ml ramekins
- baking tray
- whisk
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 599 kcal |
| Protein | 9.4 g |
| Carbohydrate | 46 g |
| of which sugars | 33.4 g |
| of which free sugars | 25.8 g |
| Fat | 43.7 g |
| of which saturates | 22 g |
| Fibre | 3.3 g |
| Salt | 0.21 g |
Protein per 100 kcal
1.6 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Almond batter
- 70 g blanched whole almonds
- 115 g unsalted butter, soft
- 100 g caster sugar
- 2 large eggs
- 1 tsp vanilla
- 0.5 g fine sea salt or table salt a pinch
- 45 g plain flour
Fruit
- 4 small ripe plums or apricots
To serve
- 100 ml double (heavy) cream
- 4 g icing sugar about 1 tsp
- 1
Grind. heat the oven to 200 °C (180 °C fan). Pulse the almonds until finely ground but still dry, and tip into the small bowl. Over-ground almonds turn oily, so pulse in short bursts.
- 2
Prepare the plums. cut a small cross in the stalk end of each plum and ease out the stone, keeping the fruit whole.
- 3
Batter. process the butter and sugar until smooth. Add the eggs, vanilla, salt, flour and ground almonds and pulse just until combined.
- 4
Fill. share the batter between the ramekins on the tray. Push a plum, cut side up, into the middle of each; the top will sit proud of the batter.
- 5
Bake. 15-20 min, until puffed, golden and springy at the edges. Serve straight away while the sponge is light.
- 6
Serve. whip the cream with the icing sugar to soft peaks and spoon some onto each warm tart.
Storage
Best eaten warm on the day. Chill leftovers for up to 1 day and warm briefly before serving.
