This plum almond tart is a delicious, simple, and and beautiful way to highlight the jewel tones of summer stone fruits. Everything goes in the food processor, so the recipe comes together really quickly. Another great thing about this recipe is that it's very adaptable. The original recipe comes from Smitten Kitchen, and she uses pistachios and apricots. I'm always looking for a shortcut, so I used pre-ground almond meal instead of grinding my own pistachios. I thought plums would go well with almonds, and turns out they did!

If you're not as lazy as me though, you could try any other nut--pecans and peaches is on my list, and I also think this could be adapted well for fall with apples/almonds and pear/walnut.

Plum Almond Tart

Ingredients:

Crust:

1 cup all purpose flour
1/2 tsp salt
1/4 cup granulated sugar
1/2 cup (1 stick) cold unsalted butter

Filling

1 cup almond flour (ground, blanched almonds. I like Bob's Red Mill brand)
1 tbsp all purpose flour
6 tbsp granulated sugar
1/4 tsp salt
5 tbsp unsalted butter
1 egg
1/2 tsp vanilla extract
1 pound plums (about 4-5) (they should be ripe but on the firm side)

Directions

Preheat oven to 350 F
Throw all of the crust ingredients in the food processor, and pulse until combined to the consistency of pea-sized pieces
Dump dough into pan and press evenly into an 8x8 pan
Bake the crust for 15 minutes until it is light golden. Cool in the fridge while you prepare the rest of the filling
Add all filling ingredients except for plum into the food processor and process into a smooth paste. If you are using a different nut, you'll have to grind it in the processor first, then add the other ingredients
Spread filling evenly over the crust
Slice plums into wedges and arrange over filling
Bake until filling seems set, about 35 minutes