Wednesday, March 7, 2012

COOKING: Free-Form Almond and Plum Tart

I'm so in love with the Free-form Tart that I posted a few posts ago. I decided to make it again because I had raw almonds, (skin on - good for you fibre) 3 plums, and visitors that I wanted to make a dessert for.

Follow the same recipe as the Nectarine and Macadamia Tart - but switch to almonds and plums. I took a few photos as I went so you can see how easy the recipe is. If you don't have a food processor - put one on your wish list!! This pastry is so easy to roll and shape between the baking paper sheets - I can't say enough how nice the end result is. My friend Lynn even got to taste a tiny slice (it was all that was left) and she was duly impressed. She may even leave a comment on this post!!

Do yourself a favour!! Yum!

Bye for now, Poots.

PS: If you click on this collage - it should come up bigger in another window. L-O-V-E my food processor!!!


  1. My tummy is rumbling just looking at that! Thank you for the great recipe and also I have nominated you for an award. You can pick it up on Magic's blog - love from Leigh (Magic's Mum)

  2. This looks so delicious!

    Your pals, Pip & mom

  3. on yummy! is that not also called a galette? that's at least what i know they call them in states. the most common ingredient i've seen them filled with are apples. i don't believe i've ever actually made anything with a plum before, gives me more options to think about!

  4. Hi Mel - I think the original "French Galette" was only made from from 3 ingredients....pastry, fruit and sugar. Now the term ranges over many more forms - generally "flat" savoury or sweet baked treats. I think most stone fruits work in this recipe, plus the usual apples and berries as well. Thanks for reading xxx !

  5. It was yummy but a sliver only and i had to share with rubie!!