• 2 Ratings



  • Heat oven to 400°. Place almonds in a food processor; process until finely ground. Add flour, 1/4 cup of the sugar, the butter, egg yolk and salt; pulse until butter forms coarse crumbs. (If it seems too dry, add 1 tbsp cold water.) Press mixture into a 9-inch tart pan with a removable bottom.

  • Toss plums with remaining 1/4 cup brown sugar and the lemon zest. Arrange in the tart pan in 3 concentric circles, alternating the direction of the slices with each circle. Bake at 400° for 40 minutes on the middle rack, until crust is lightly browned and plums are tender.

  • In a small bowl, combine apricot preserves with 1 tbsp. water; brush on plums. Cool completely on a wire rack.

Nutrition Facts

288 calories; 12 g total fat; 48 mg cholesterol; 81 mg sodium. 42 g carbohydrates; 4 g protein;


2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0