Tag Archives: pluots

Wanted: one egg, for an almond plum tart

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The egg went AWOL while I made a plum almond tart.

The egg rolled under a bunch of herbs, apparently under the impression we were playing hide and seek. It didn’t make a sound while I whizzed the almond mixture together, or while I pressed it into a tart base. It was only after the tart became gloriously golden and puffed in the oven that the egg peeked around some parsley leaves with a discreet Jeeves-like cough.

Oh hello baker, did you want me 40 minutes ago?

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We didn’t take the almond tart to a picnic (I made some muffins instead, wholemeal, with banana-date jam, chocolate chips, peanut butter). But it seemed a pity to have a tart go to waste, so with suitably gallic shrugs, we dug into it that night.

The tart was … surprisingly good. Loose, moist, messy crumbs clinging to sweet, tart, squishy plums. A marriage of shortbread and almond torte. A concoction of ground roasted almonds, raw sugar, cocoa nibs, cardamom, rose water and lime zest.

I’m not advocating that you leave the egg out of pastry from now on, but I may have found a new favourite crumble topping.

I made the tart again last night with pluots, and remembered to add the egg (woot!). The resulting tart looked much more like an almond torte or a simple frangipane, and still had those deep dimples where the plums / pluots sank into the almond mixture. Work colleagues ate all of it within 2-3 hours – so I don’t have a photo of the real tart (and didn’t get a slice myself, hrmph), but I think that means the tart was a success.

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