Slow Roasted Plum Tart with Lemon Thyme Cream and Almond Crust

Ingredients

• •2 cups almond flour
• •1/4 cup granulated sugar
• •1/4 teaspoon salt
• •1/2 cup unsalted butter, melted
• •1 large egg, lightly beaten
• •6 ripe plums, halved and pitted
• •2 tablespoons honey
• •1 teaspoon lemon juice
• •1/2 teaspoon vanilla extract
• •1 cup heavy cream
• •2 tablespoons powdered sugar
• •1 teaspoon fresh lemon thyme leaves, finely chopped
• •1/4 teaspoon lemon zest (optional for cream garnish)

Instructions

1. 1

   Preheat oven to 350°F (175°C).

2. 2

   Prepare the almond crust: In a medium bowl, mix almond flour, granulated sugar, and salt.

3. 3

   Stir in the melted butter and beaten egg until a dough forms.

4. 4

   Press the dough evenly into a 9-inch tart pan with a removable bottom. Prick the base with a fork to prevent bubbling.

5. 5

   Bake the crust for 15-18 minutes or until golden brown. Remove from oven and set aside to cool.

6. 6

   In a small bowl, mix honey, lemon juice, and vanilla extract to make a syrup for the plums.

7. 7

   Place halved plums cut-side-up on a baking sheet lined with parchment paper. Brush each plum with the honey syrup.

8. 8

   Slow roast plums in the oven for 40 minutes, basting occasionally with more syrup. Allow plums to cool completely after roasting.

9. 9

   Prepare the lemon thyme cream: In a mixing bowl, whip heavy cream and powdered sugar until soft peaks form.

10. 10

    Gently fold in chopped lemon thyme leaves and optional lemon zest for extra flavor.

11. 11

    Assemble the tart: Arrange the roasted plums over the cooled almond crust.

12. 12

    Serve slices of the tart with a generous dollop of lemon thyme cream.