Rustic Pluot Tart

Name: Rustic Pluot Tart
Ingredients: oven to 400; 1 sheet puff pastry, thawed; Roll out the pastry sheet, just a smidge, on a floured surface till it measures about 12" long. I didn't increase the width. Transfer to a silpat or parchment paper lined baking sheet. Run a sharp knife around the edges, about 1/2 inch in, to form a; 6 ripe plums or pluots; 1 Tbsp sugar; Slice the fruit into thin wedges (don't peel), you should have between 2 and 3 cups. Toss with the sugar and set aside. Stir a few times while you are preparing the rest of the tart to get the juices flowing.; 1/2 cup almond flour; 1/4 cup sliced almonds; 2 Tbs unsalted butter at room temperature; 1 egg yolk; 1 Tbsp heavy cream; 1/3 cup brown sugar; 1 tsp almond extract

Rustic Pluot Tart was pinched from <a href="http://theviewfromthegreatisland.blogspot.com/2012/07/rustic-pluot-tart.html" target="_blank">theviewfromthegreatisland.blogspot.com.</a>

INGREDIENTS

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oven to 400

•

1 sheet puff pastry, thawed

•

Roll out the pastry sheet, just a smidge, on a floured surface till it measures about 12" long. I didn't increase the width. Transfer to a silpat or parchment paper lined baking sheet. Run a sharp knife around the edges, about 1/2 inch in, to form a

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6 ripe plums or pluots

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1 Tbsp sugar

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Slice the fruit into thin wedges (don't peel), you should have between 2 and 3 cups. Toss with the sugar and set aside. Stir a few times while you are preparing the rest of the tart to get the juices flowing.

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1/2 cup almond flour

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1/4 cup sliced almonds

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2 Tbs unsalted butter at room temperature

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1 egg yolk

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1 Tbsp heavy cream

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1/3 cup brown sugar

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1 tsp almond extract

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