Plum Almond Crustless Tart

This is a delightful recipe which is ridiculously easy to make. You can whip it up and have it in the oven in 15 minutes flat (including grinding your own almonds!)

Surfing the line between cake and tart (a very nice intersection to hang out, if you ask me), this is basically a recipe for frangipane tart, minus the crust. Frangipane is a French almond-based filling that is generally topped with fruit and baked in a tart shell. In this version, I've done away with the crust altogether for a quick and easy take on plum frangipane tart. It's buttery, moist, nutty, and generally pretty irresistible. And if you bake in a proper tart plate, you'll wow everyone!

If you don't already have a tart plate with a removable bottom, let me assure you that it's a fine investment and you won't regret the purchase one bit. You can easily find one at any kitchenware store and I've even seen them at my local home hardware store. Mine is probably my most used and prized kitchen possession.

As a final note, this recipe can be adjusted to suit your tastes. Try pecans instead of almonds (rich and buttery) or pears instead of plums (mmmm). Go crazy! Either way, do make this tart!

Aube is a passionate organic gardener and home cook who likes to share the stories of how food gets to our dinner plates. Her work has been shown on television and at international film festivals. Her web series was nominated for a 2014 James Beard Award. In 2012, she was the recipient of Saveur Magazine's Best Food Blog award in the video category.