Elysian Eats: Plum and Almond Tart

Written by Jessica Comingore

When it comes to dessert, I prefer something light and slightly savory over over-the-top sweets. And if it can double as a decadent breakfast — even better. This almost-too-easy tart recipe is one of my favorites for all of these reasons. Minus the chilling, it comes together in next to no time with a small list of pantry staples. It’s also pretty enough to work for a dinner party or brunch gathering. The mix of airy, nutty batter and the plums’ sweet, sharp acid work especially well here, but don’t be afraid to mix the fruit up based on what’s in season. I imagine this recipe would work equally well with strawberries, raspberries, peaches, or nectarines.


You will need:
5 eggs whites
1 cup sugar
2/3 cup all-purpose flour
2/3 cup almond meal
2/3 cup unsalted butter, melted and cooled
½ tsp. vanilla
2 medium plums, pitted and thinly sliced
Raw sugar for sprinkling

Whisk together the egg whites and sugar until combined. Add the flour and almond meal and mix until incorporated. Slowly stir in the melted butter and vanilla, then cover and refrigerate overnight.

When you’re ready to bake, preheat your oven to 350-degrees. Fill a tart pan ¾ of the way full with the batter, then gently place plum slices down the center of the tart, allowing them to barely overlap. Sprinkle with raw sugar and bake for 30 minutes, or until your tart is golden brown. Let cool slightly before slicing. Serve and enjoy!


Adapted from Cannelle Vanille.

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