Sweet on this Tart


It’s been a super busy week day job wise, but as a freelancer I’m not complaining. I’m working on a really fun (top secret) project with a major beauty brand and Google! All good!! But…it’s made it hard to post this week. TGIF.

Here’s the recipe for an easy, elegant dessert that makes any family & friends dinner extra special. This tart is something you can do on a “school night” if you just want to up the ante. Or bring to a Pot Luck and wow everyone. Caveat: there is nothing lo-cal about this, only deliciousness.


1 Package Flake Pastry (I love DuFour, which you can find at Whole Foods. And Amazon…by the case. Ha! But Pillsbury makes a good alternative.)

10-12 Italian Prunes/Plums (Only available in the Fall. But I’ve made this with thinly sliced apples and pears, too.)

Almond Paste ( I used half here, plus it’s sweetened. Hence the need for only a sprinkling of sugar.)

2 tbsp unsalted butter, melted in microwave (I looooove Kate’s)

Organic Sugar (for sprinkling, I like Williams Sonoma Madagascar Vanilla)

Vanilla Ice Cream to top it off (My go to is Alden’s Organic Vanilla Bean)




Defrost pastry according to directions.

Preheat oven to 375 degrees.

Wash, halve and remove pits from plums.

Lightly flour countertop and gently roll out pastry, not too thin. Here, I cut it into a circle since there were only 4 of us. But it works as well in its natural rectangular shape.

Place pastry on a sheet of parchment on a baking sheet.

Prick holes in pastry.

Roll almond paste out on floured surface. Don’t worry about keeping it perfect. Any imperfections will simply bake away.

Layer almond paste atop pastry, leaving a 1/2 inch difference all around. Score around paste with a thin sharp knife. Roll pastry back over  and press with fingertips to create crust edging.

Layer on plums as artistically as you feel like doing.

Brush melted butter on plums and pastry, especially edge.

Sprinkle lightly allover with sugar. (I switched mid recipe from plain Organic to Vanilla, but both great options)

Bake for 35-40 minutes, but this requires some eye-balling. If it’s lightly browned and ready, great. if it needs 5-10 minutes more, go for it.

Let cool on a wire rack, slice (pizza cutter is great), top with ice cream and enjoy!

Note: With apples and pears, I slice really thinly and also sprinkle with cinnamon.

I would love to know if/when you try this. Or any alternatives you come up with!


All photos by Lydia Filosa and MP Allegaert on iPhone 6.









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