There is one recipe that the New York Times has published each autumn for over 20 years, Marion Burros’ Plum Torte. Inspired, but not wanting to tinker with such success, we gently adapted her recipe adding almond paste and a few enhancements to the batter.
Plum Almond Torte
When baked in a shallow tart pan, there is room for a generous amount of fruit and the crust is delectably crunchy. We prefer Santa Rosa type plums but prune plums work well. And this recipe would be delicious with plucots should you be fortunate enough to find them in your local market.
Here’s the Fresh Plum Almond Torte recipe.
Almond Rice Pudding
Almond milk made from almond paste and water is a refreshing beverage served in Mediterranean countries during the heat of summer. Here it adds a creamy richness and delicate almond flavor to slow-cooked rice pudding. (Do not substitute Marzipan, which would make the pudding too sweet.) Serve this pudding dusted with ground cardamom, or cinnamon, if you prefer. We also like to serve it topped with finely diced ripe pineapple, dried apricots or fresh berries.
Here’s the recipe for Almond Milk Rice Pudding.
Tartine Bakery in San Francisco is a must-visit for any serious foodie or just those who love a great bakery. We took inspiration for this Plum Crumble Almond Cake from a breakfast cake they sell, a recipe for which appears in their cookbook. Our favorite Almond Tea Cake batter forms the moist base for a layer of plums topped with buttery crumbs.
Plum Almond Cake
You can use an assortment of fruit; peaches, cherries, raspberries, blueberries would all work well. Even a layer of quality fruit preserves could be used in place of the fresh fruit. As much as we’d enjoy this for breakfast, it really makes a perfect summer dessert. Slice it thinly and you can justify a dollop of cream on the side.
Here’s the recipe for Plum Crumble Almond Cake.
Don’t be deceived by the picture.
Almond Polenta Cake
This isn’t a corn muffin but a delectably crumbly moist almond cake. The addition of cornmeal to the batter gives it a golden hue and delicate crust when bakes. Serve these cakes with fresh berries, a dollop of thick yogurt and a drizzle of honey. Rhubarb compote would be an excellent accompaniment. And the batter can be baked in a round cake pan for slicing.
Here’s the Individual Almond Polenta Cake recipe.
There’s so much fresh fruit as the summer progresses that we can’t come up with enough ways to use it all up. Make this blueberry and peach cobbler when the peaches are very ripe but have lost their eye appeal. These sweet fruits yield lots of juice, which you may like to thicken with some starch or tapioca, or let it run loose. Or make the cobbler with all blueberries or all peaches.
Blueberry Peach Cobbler
Fluffy southern-style biscuits work well to sop up the juice. We’ve provided a biscuit dough recipe but purchased refrigerator dough saves one step. You can also make them in individual serving dishes, one way to dress up a dessert without much effort.
Here’s the Blueberry Peach Cobbler recipe.
For summer, we wanted an all purpose almond dough, one that can be used with all the succulent fruits of the season. This dough, rich in almond flavor with the slight nuttiness of rolled oats, is one we hope fits the bill. Make this fruit crisp and serve it warm with ice cream. It can be easily cut into bars. Crumble this dough over your favorite baking dish full of sliced apples, peaches or pears. Sprinkle it over individual ramekins of fresh berries.
Berry, Berry Crumble
You can even fill this recipe with our Almond, Chocolate or Cinnamon “Schmear”™ Fillings.
Here is the Berry, Berry Almond Crisp recipe.
The finished Tart.
Following the theme of perfect pairings, strawberries and rhubarb are companionable ingredients. But don’t overlook the happy flavor combination of these two spring fruits and almonds. Here we’ve used a generous layer of Love’n Bake Almond Schmear™ on a flaky tart dough. Not only does the Schmear add its lovely almond fragrance, it also acts as a moisture barrier keeping the crust crisp after baking.
Here’s the recipe for Strawberry Rhubarb Almond Tart.
1 Rolling out the dough.
2 Spreading an even layer of Almond Schmear over the dough.
3 Covering the dough with an even layer of the strawberry and rhubarb mixture.
4 Folding over the edges of the dough to form an edge on the tart.
5 The unbaked tart with the edges formed.
6 The unbaked tart sprinkled with sugar and dotted with butter.
7 Closeup of the crust and tart after baking.