Individual Almond and Plum Tarts
By Joe
Source: NYT Cooking.
Quick individual almond sponges, each baked around a whole plum and served warm with soft cream.
Always check the labels of the products you use.
Method
- 1
Grind. heat the oven to 200 °C (180 °C fan). Pulse the almonds until finely ground but still dry, and tip into the small bowl. Over-ground almonds turn oily, so pulse in short bursts.
- 2
Prepare the plums. cut a small cross in the stalk end of each plum and ease out the stone, keeping the fruit whole.
- 3
Batter. process the butter and sugar until smooth. Add the eggs, vanilla, salt, flour and ground almonds and pulse just until combined.
- 4
Fill. share the batter between the ramekins on the tray. Push a plum, cut side up, into the middle of each; the top will sit proud of the batter.
- 5
Bake. 15-20 min, until puffed, golden and springy at the edges. Serve straight away while the sponge is light.
- 6
Serve. whip the cream with the icing sugar to soft peaks and spoon some onto each warm tart.
Storage
Best eaten warm on the day. Chill leftovers for up to 1 day and warm briefly before serving.
EU nutrition claims
- Low salt: 0.14 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 151 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
25.8 g per serving
51.6 % of the 50 g daily maximum · 103.2 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- food processor
- small bowl
- small sharp knife
- four 250 ml ramekins
- baking tray
- whisk
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 599 kcal |
| Protein | 9.4 g |
| Carbohydrate | 46 g |
| of which sugars | 33.4 g |
| of which free sugars | 25.8 g |
| Fat | 43.7 g |
| of which saturates | 22 g |
| Fibre | 3.3 g |
| Salt | 0.21 g |
Protein per 100 kcal
1.6 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
