An elegant and deceptively easy dessert. An almond pastry case with juicy plum jewels set in a delicious, smooth and creamy almond milk custard. Delicious on it’s own, or served with ice cream or stewed fruits.
I really do love and believe in eating seasonally, and this dessert is no exception. At this time of year, when the berry season has drawn to a close and the stoned fruits are beginning to end, I don’t think there is anything better than baked fruits. Not only does it bring out their sweetness and flavour, it smells as it bakes festive and fills you with warmth. What a perfect way to welcome to cooler seasons that are approaching!
Plums and almonds are a classic combination; the sweet, nutty almonds provide a delicate base flavour to the dessert, so when you get a pop of bright, tart plum in your mouth nothing distracts you from the flavour. That said – the two flavours really work together. The nutty flavour gives depth to the plums, something particularly desirable when using up the last of the season’s fruits.
I’m using one of my favourite pastry recipes for this – it originally comes from my Apple & Blueberry Frangipane Tart – but I chose it because it turns out light and short every time. It is also a very forgiving pastry. What I mean by that is if yours crumbles to pieces as you are trying to line the tin (and see my tips and tricks on lining a tin with pastry here!) you really don’t need to worry. Just using your fingers and the offcuts of pastry, you can make your pastry look almost perfect, and it really doesn’t affect the results. Now, that’s my kind of baking!