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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