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Have a slice of this Rustic Pluot Tart for breakfast with a good strong cup of coffee. A dab of creme fraiche couldn't hurt, either.

Total time

0 minutes


  • 1 sheet frozen puff pastry
  • 6 ripe plums or pluots
  • 1 tbsp sugar
  • ½ cup almond flour
  • ¼ cup sliced almonds
  • 2 tbs unsalted butter at room temperature
  • 1 egg yolk
  • 1 tbsp heavy cream
  • ⅓ cup brown sugar
  • 1 tsp almond extract


  1. Set oven to 400F
  2. Roll out the pastry sheet, just a smidge, on a floured surface till it measures about 12" long. I didn't increase the width. Transfer to a silpat or parchment paper lined baking sheet. Run a sharp knife around the edges, about 1/2 inch in, to form a frame. Don't cut all the way through the pastry. Prick the insides of the frame all over with a fork. Put the crust in the refrigerator.
  3. Slice the fruit into thin wedges (don't peel), you should have between 2 and 3 cups. Toss with the sugar and set aside. Stir a few times while you are preparing the rest of the tart to get the juices flowing.
  4. Mix all the above ingredients in a small bowl.
  5. Spread the almond mixture over the pastry crust, it doesn't have to be perfect. Top with the sliced plums and bake for about 20-25 minutes until the crust is golden and the fruit is bubbling.

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