Almond Plum Tart
Serves: 4
Preparation time: 40 min.
Torta de Ameixas e Amêndoas, a lovely recipe from the Confeitaria Tavi in Oporto. The original recipe uses fresh plums or apricots in season, but it works equally well with dried ones.
Ingredients
- 125 gr (1/2 cup) ground almonds
- 4 fresh or dried plums or 4 fresh or dried apricots
- 1 slice of lemon
- 1 cm (3/8 inch) cinnamon stick
- 125 gr (4 oz) butter at room temperature
- 125 gr (1/2 cup) sugar
- 2 large eggs
- 1 teasp vanilla extract
- 5 tbsp all purpose flour
- pinch of cinnamon
- 1 tbsp grated lemon peel
Preparation:
Preheat oven to 200°C (400°F).
If using dried plums or apricots place them in a small saucepan with water to cover. Add slice of lemon and a small piece of cinnamon stick (about 1cm, 3/8 inch) and stew them for about 15 minutes over low heat. Drain them well and set aside while preparing the batter.
If using fresh plums, remove the pits of the plums or apricots by making a small slit on the fruit and pressing the pit out. Set aside.
In a bowl combine butter and sugar. Beat until creamy. Add eggs one at time. Add vanilla, flour, ground almonds, cinnamon and the lemon peel. Mix until just combined. Do not overmix.
Divide almond mixture among four ramekins. Press a plum or apricot in the center of batter. Do not dig plum or apricot completely into the batter, half of it should remain above the batter.
Bake until batter is puffed and golden, about 15-25 minutes.
Serve tarts immediately with a dollop of Crème Fraîche.
It is said that this dish originated many centuries ago with poor farmers in Tuscany making use of stale bread. The original version from Tuscany uses day-old bread, rucola (arugula or rocket salad), onions and other garden vegetables.
