Plum and Almond Tart from Alice Medrich Recipe by Monte

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Ingredients

tartness of the plums that are flooding our farm stands. Andrew used two different varieties of plums,
which not only made the dish a work of art, but added two distinct plum flavors
to the tart. Alice makes note of the
fact that you want a plum that makes you pucker slightly when you taste the
flesh nearest to the pit. Now if you are
not a plum fan, do not let that stop you from making this very simple
tart. You can substitute peaches or
nectarines and make an equally delicious offering this very weekend. And given that it’s Labor Day, you’ll
appreciate just how little effort is involved in this stellar dessert.
Recipe for Plum and Almond Tart
from
“Pure Dessert” by Alice Medrich (Artisan Books 2007)
1/2
cup unblanched or blanched whole almonds
3
tbsp firm butter or margarine
4
large or 6 smaller plums, quartered

View Full Recipe at CHEWING THE FAT