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.
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.