The minute I saw this recipe, I knew I had to make it. I’ve had some leftover almond meal for a while. I originally bought it to make some kumquat muffins. While they were delicious, they left me with half a bag of almond meal and no idea what to use it for.
Luckily for me, there are lots of new, fabulous dessert recipes that include almond meal for those who need to accommodate a gluten-free diet. I am not gluten-intolerant, but I do have a close friend who is. So, Jen, this one is for you!
I got this recipe from simplygluten-free. You can see the original here. This recipe is proof that gluten-free food can be incredibly yummy! The baked plums added a sweet, slightly tart finish to the nutty tart. I expected the tart to be more dense, but it actually had a very light texture. It was airy, but satisfying.
However, just to forewarn you, this is not your average tart. When I told boyfriend I made a tart, I believe he expected the more common flaky crust type of tart with a fruit filling. He told me it wasn’t really a “tart” but more like a cake. I do agree it is not the standard idea of a fruit tart. The pastry is not the flaky crust-like consistency you would expect. It’s more like a very fluffy cake. However, it is still delicious in its own right. (Despite his complaint, my boyfriend did wolf down his entire piece.)
I highly advise anyone, gluten-free or not, to try out this recipe.