Prep 20 mins
Cook 40 mins
- 1 (7 ounce) package almond paste
- 10 inches refrigerated pie crusts
- 3 medium red plums or 3 medium black plums, cut into wedges
- 2 tablespoons sugar
- 1 teaspoon ground nutmeg
- 1⁄4 cup sliced almonds
- Heat oven to 450 degrees.
- With a rolling pin, roll almond paste between two sheets of wax paper into an 8 inch diameter circle.
- Unroll pie crust directly onto baking sheet.
- Peel paper from almond paste and center on top of pie crust.
- Arrange plums over almond paste in a circular pattern -- fill in center, (leaving a 2 in border of dough exposed around the sides to fold over top).
- Mix sugar nutmeg and sliced almonds and sprinkle over top.
- Fold edges of pie dough over plums, crimping dough along the top to hold in place.
- Bake 15 minutes, reduce oven to 375 degrees and bake another 25 minutes.
- Cool on a wire rack.
- Serve warm or at room temperature.
- Spectacular with cinnamon ice cream!
We served this at Thanksgiving instead of pumpkin or pecan pie! Can you believe it! I made my own pie crust and I used our for-desserts-only "pizza" stone and it gave it a nice, crisp bottom. I also poached pears in dessert wine and cut them in half and used them in the tart. The 2 TBSPs of sugar added a nice crunch to the top. The textures and flavors were amazing. Great recipe!