August 7, 2015
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.
Yield: 1 tart
Active Time: 15 minutes
Total Time: 45 minutes
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
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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