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Plum Tartlettes

From Rocco DiSpirito, Flavor
/ Source: TODAY

Serves 6


  • 1/4 cup confectioners’ sugar
  • 1 cup all purpose flour, plus more for dusting
  • 3/4 cup (1 1/2 sticks) unsalted butter, 1/2 stick cold and cut into chunks and 1 stick at room temperature
  • 3 eggs
  • 1/2 teaspoon vanilla extract
  • 1/2 cup granulated sugar
  • 1 1/2 cups almond flour, purchased or made by finely grinding blanched almonds in food processor
  • 4 1/2 cups pitted plums cut into sixths (from about 8 medium black plums)

DIRECTIONS In a mixing bowl or a bowl of a stand mixer, combine confectioners’ sugar and one cup all-purpose flour. Using a manual pastry cutter or stand mixer, work in cold butter pieces. Process until mixture resembles sand. If using a stand mixer, change beater to dough hook. Add 1 egg and vanilla, and continue to mix just until the dough is cohesive, adding cold water a tablespoon at a time if dough is dry. Shape into a ball, wrap in wax paper or plastic wrap, and refrigerate at least one hour.

In a mixing bowl or bowl of a stand mixer, beat together 1 stick room temperature butter and granulated sugar. Beat in 3/4 cup almond flour, then the 2 remaining eggs, one at a time. Add remaining 3/4 cup almond flour and stir until the filling comes together.

Preheat oven to 325F.

Butter six 4-inch tart molds and dust with flour.

On a lightly floured surface, roll out chilled dough into a circle about 1/8-inch thick. Use a 5-inch cookie cutter or ring mold to make 6 dough rounds. If you come up short, wad the scraps into a ball and reroll. Place a dough round in each tart mold and gently press so that the lip of the dough just meets the top of each mold. Fill each shell with enough almond filling to come two-thirds of the way up the sides-about 1/4 cup filling per tart. Arrange plum slices over filling to completely cover. Bake for 35 to 40 minutes, or until dough is golden and firm.

Unmold tartlettes and serve warm with fromage blanc sorbet.