Fresh Plum Almond Tart
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Ingredients
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1 egg
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3/4 cup heavy whipping cream
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1 teaspoon sugar
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4 tablespoons Mandelin Blanched Almond Flour or Natural Almond Flour
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1 sheet puff pastry
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8 ripe but firm plums such as Italian Prune, French Prune or Damsons, pitted and quartered.
Directions
Preheat oven to 350°.
Place one sheet of puff pastry on a piece of parchment paper and roll out until big enough to cover a 9-1/2" springform pan. Place in the pan and trim off the square edges. Stab bottom in places with a fork.
Sprinkle almond flour to cover the bottom of the puff pastry-lined pan. Arrange plum quarters over, place in oven and bake for 25-30 minutes or until puff pastry lightly browns.
While puff pastry and plums bake, whisk together in a bowl the egg, sugar and whipping cream.
Once puff pastry is done, remove from oven and pour the mixture over. Place back in oven and bake for an additional 15-20 or until mixture turns a golden yellow.
Let cool briefly. Remove tart from pan and peel back parchment paper.
Serve warm or room temperature.