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Ingredientes
- tartness of the plums that are flooding our farm stands. Andrew used two different varieties of plums,
- which not only made the dish a work of art, but added two distinct plum flavors
- to the tart. Alice makes note of the
- fact that you want a plum that makes you pucker slightly when you taste the
- flesh nearest to the pit. Now if you are
- not a plum fan, do not let that stop you from making this very simple
- tart. You can substitute peaches or
- nectarines and make an equally delicious offering this very weekend. And given that it’s Labor Day, you’ll
- appreciate just how little effort is involved in this stellar dessert.
- Recipe for Plum and Almond Tart
- from
- “Pure Dessert” by Alice Medrich (Artisan Books 2007)
- 1/2
- cup unblanched or blanched whole almonds
- 3
- tbsp firm butter or margarine
- 4
- large or 6 smaller plums, quartered
View Full Recipe at CHEWING THE FAT
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 224g | |
| Calories 648 | |
| Calories from Fat 515 | 79% |
| Total Fat 60.68g | 76% |
| Saturated Fat 18.79g | 75% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 181mg | 8% |
| Potassium 748mg | 21% |
| Total Carbs 21.96g | 6% |
| Dietary Fiber 7.3g | 24% |
| Sugars 11.78g | 8% |
| Protein 13.73g | 22% |
