by Sagegreen
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Sagegreen's Notes:
Expand1 1/4 cup Gluten-free all purpose flour (Arrowhead Mills baking mix) Ask a question about this ingredient
1/4 cup ground almonds Ask a question about this ingredient
3 ounces cold unsalted butter, cubed Ask a question about this ingredient
1 egg yolk Ask a question about this ingredient
1 tablespoon organic cane sugar Ask a question about this ingredient
pinch of kosher salt Ask a question about this ingredient
1/4 teaspoon fresh lemon zest Ask a question about this ingredient
1/2 teaspoon ground cinnamon Ask a question about this ingredient
2 cups sweet yellow plums, depitted and sliced thinly Ask a question about this ingredient
3 cherry plums or sweet cherries, depitted and cut Ask a question about this ingredient
1/3 cup heavy cream Ask a question about this ingredient
1 whole egg and the extra egg white, beaten Ask a question about this ingredient
1/4 teaspoon fresh ground nutmeg Ask a question about this ingredient
1 teaspoon brandy, preferably plum Ask a question about this ingredient
a few drops of almond extract Ask a question about this ingredient
1/2 cup or so of organic cane sugar, to taste (depending upon how tart fruit is) Ask a question about this ingredient
1/4 teaspoon ground cinnamon Ask a question about this ingredient
sprinkle of nutmeg and cinnamon for top Ask a question about this ingredient
vanilla ice cream or whipped cream on the side Ask a question about this ingredient
Preheat the oven to 350 degrees. You can use a coffee grinder for the almonds rather than buying them ground.
Ask a question about this stepMix the flour, almonds, salt, sugar, lemon zest, cinnamon,and yoke together. Quickly incorporate the butter until the mixture consolidates and becomes crumbly.
Ask a question about this stepPress the dough mixture into the bottom of your baking dish aiming for an even thin layer with walls about 1" tall.
Ask a question about this stepCrimp the top of the wall with your thumb and index finger by pressing along the top all the way around. Set the shell aside.
Ask a question about this stepWhisk the beaten whole beaten egg and egg white together with the cream.
Ask a question about this stepMix the sugar, spices, brandy, and almond extract in with the egg and cream mixture.
Ask a question about this stepPour this mixture into the prepared shell, filling it no more than 2/3 full.
Ask a question about this stepArrange the plums concentrically in with the cream mix, taking care not to create an overflow. Place the red cherry plums or cherries at the center and work out with the yellow plums from there. You may have more liquid and/or plums left over, which you can bake together without any crust.
Ask a question about this stepSprinkle the top with a little additional nutmeg and cinnamon lightly. Bake for about 25 to 30 minutes until lightly browned on top. Let cool.
Ask a question about this stepServe warm with vanilla ice cream or whipped cream.
Ask a question about this stepThank you so much. I do appreciate gluten free options, too. When I first made this I was very low on the sugar, but have suggested more. Let me know what you and your daughter think if you do make this.
i just saved this-- i think i'll have to try this with apples and cranberries because i don't think i'll be able to wait until summer for the plums to be in season!
What a great idea! You will probably want to really up the sugar with cranberries.
Aldo Sohm is the award-winning Chef Sommelier at Le Bernardin in NYC.
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I'm so thrilled that you have such great gluten free recipes I can use for my daughter.
Since we all sit down holidays with food sh loved and no longer can enjoy them.
As she has Celiacs very bad.
Gave my regards to dear Merrill. I take care of her grand mother.
Merrill is a sweetheart
Dottie