- 2 premade pie dough sheets, cut into six 7-inch circles
- 1/3 cup slivered almonds
- 1/3 cup C&H® Dark Brown Sugar
- 1 large egg
- 4 tablespoons butter, room temperature
- 1 tablespoon heavy cream
- 3 pitted and sliced plums
- 3 pitted and sliced apricots
- 3 tablespoons C&H® Turbinado Cane Sugar, for sprinkling
Press 1 circle of dough into each 4-inch tart pans. Pierce dough on bottom and sides using a fork. Place tarts in freezer for 10 minutes.
Preheat oven to 375° F. Line a baking sheet with parchment paper, set aside.
In a food processor, pulse almonds until you have almond meal. Add sugar, egg, butter and cream. Pulse until creamy.
Place tarts on prepared baking sheet. Bake for 15 minutes.
Remove tarts from oven and fill each with 1 ½ tablespoons of prepared filling. Top each with three slices each of plums and apricots. Return to oven and bake 25 to 30 minutes.
Remove from oven. Place on cooling rack and sprinkle each with ½ teaspoon C&H® Turbinado Cane Sugar.
Frozen sliced peaches can be substituted for fresh apricots. Fresh orange segments make a refreshing seasonal replacement for plums.
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