Plum Almond Tarts
Hey everyone! Bianca here for my very first guest post at The Cook Through!
So, Summer has sadly gone, (maybe not though because as I write this, it is currently 89 degrees in Connecticut...uh what’s up Global Warming?) Anyway, I live for stone fruits in the summer, my all time favorites are plums and peaches. My father, for as long as he lived ate a plum or peach every single day after dinner. He claimed that eating fruit after dinner would help you digest your food. Does anyone know if this is true? Maybe it was a trick to get us to eat something healthy, who knows. Nonetheless, it fostered my love for stone fruit and I look forward to peak season every single year.
I wanted to make something light and sweet with some beautiful plums I picked up at the grocery store, something that I could have for breakfast or dessert during the week and didn’t have to bake for that long since it was such a HOT summer here. I had seen a recipe for plum tart somewhere but didn’t really feel like making my own pastry crust and had some leftover frozen puff pastry from some Caramelized Onion Gruyere Tarts I made for a potluck at work (stay tuned for that recipe, omg). This recipe is super simple but so satisfying and really highlights the plums, which don’t need many supporting ingredients because they are amazing on their own. The simple combination of plums, almonds, sugar and cinnamon on top of flaky, buttery puff pastry is is perfect with coffee in the morning or with a scoop of ice cream at night after dinner.
First, defrost some frozen puff pastry in the refrigerator. Do this the night before and save some time. Then start with slicing five or six good sized ripe plums into ¼ inch slices, any variety of plum you like is fine, I prefer the ones with darker skin because they look so much more dramatic when sliced. In a separate bowl, combine 3 tablespoons of sugar with 2 teaspoons of cinnamon. Set this aside for when we assemble.
Preheat your oven to 375 degrees while you get the almonds ready. Take about 1 cup of sliced raw almonds and place into a ziplock bag. Use your rolling pin to roll the almonds and crush them or you can whack them with a heavy pan if you have some frustration to get out, up to you, just crush the almonds a bit. Don’t pulverize them into crumbs, just break them up a bit. Open up your puff pastry and cut one package into six rectangles. Place these onto a baking sheet lined with parchment. You do not want your puff pastry to get too warm before you get in into the oven so you can put it back into the fridge if you feel like it is too warm.
Then, sprinkle each puff pastry piece with about 1 and half teaspoon of your cinnamon sugar mixture. Sprinkle each with about a teaspoon of your crushed almonds. Then you can layer your sliced plums one slightly on top of the other to cover the pastry. Definitely sprinkle more cinnamon sugar on top of each.
Bake them in the oven for about 10-15 minutes or until the pastry is golden and delicious and flaky. I didn’t have any apricot jam on hand but while the tartlets are hot, you can brush the plums with a little bit of apricot jam to create a beautiful shiny glaze.Cool them on a cooling rack if you want to store them for the future. Or you can eat them all with ice cream, right now.
Plum Almond Tartlets
5 or 6 plums
3 tbs sugar
2 tsp cinnamon
1 cup sliced almonds
1 package puff pastry (defrosted in the fridge)
½ cup apricot jam
1. Preheat your oven to 375 degrees and prepare a baking sheet with parchment
2. Combine the sugar and cinnamon in a bowl, put aside
3. Slice your plums into nice even ¼ inch half moons
4. Put the almonds in a ziploc bag and crush them slightly until they are small enough to sprinkle
5. Cut your cold puff pastry into 6 rectangles, about 3 inches by 5 inches
6. Sprinkle the cinnamon sugar mixture onto the pastry, then sprinkle some almonds
7. Arrange your plums slightly overlapping each other to cover the puff pastry dough
8. Sprinkle with more cinnamon sugar and bake for 12-15 minutes until golden brown
9. When they are hot from the oven you can brush them with apricot jam for extra tang and shine
If you want to keep them, wrap them individually in plastic wrap and store in a ziploc for 2-3 days.