Farmers Market Find: A Sweet Summertime Pluot Dessert

August 7, 2015
by Merce Muse for Thrive Market
Farmers Market Find: A Sweet Summertime Pluot Dessert

Here at Thrive Market, we're all about supporting sustainable, local farming, and we encourage our members to shop at their local farmers market for seasonal produce—it's the perfect complement to a pantry full of spices, oils, and cooking essentials from Thrive Market. This week, we're celebrating the seasonal sweetness of pluots in this delicate gluten-free dessert.

As this simple French country dessert bakes, the homemade almond cream rises up to envelop slices of sweet and tangy summer pluots. 

Pluot Almond Tian Recipe

Yield: 1 tart
Active Time:

1/4 cup butter
Scant 1/3 cup plus 1 teaspoon raw sugar
1/2 cup packed almond meal
1 egg yolk
1 tablespoon gluten-free all-purpose flour
1/4 teaspoon almond extract
10 pluots, pitted and sliced into twelfths
1/2 teaspoon cinnamon

Pluot tart

Preheat oven to 400 degrees.

Prepare the almond cream by placing butter, scant 1/3 cup sugar, almond meal, egg yolk, flour, and almond extract together in a large bowl and mixing together to combine with a spatula.

Spread the cream in the base of a pie dish to cover bottom. Arrange pluot slices on top of almond cream and sprinkle with cinnamon and additional 1 teaspoon sugar.

Place dish in oven to bake for 20 to 25 minutes.

Photo credit: Paul Delmont

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Almond Meal Flour
16 oz bag

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Gluten-Free All Purpose Baking Flour

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Ground Cinnamon
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Almond Extract
4 oz bottle

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Non-GMO Granulated Turbinado Cane Sugar

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This article is related to: Almonds, Dessert, Gluten-Free, Recipe, Farmers market find

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  • Legend79

    What if my scant isn't scant enough?

  • Shirline

    Made the Pluot Almond Tian and it was delicious. A pie pan,altho,was too large for the recipe and did not easily come out as the almond crust was crumbly and fell apart.

  • Jenn H

    This really did not turn out well for me. I may have been a tablespoon or two shy with the almond meal, but still, the whole thing was swimming in butter after I cooked it and the crust was mushy (even with cooking it for 30 minutes). I plan on making oatmeal and scooping pieces of this into it for flavoring and texture.