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  • 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
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Yields: Six 4-Inch Tarts
Step 1

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. 

Step 2

Preheat oven to 375° F.  Line a baking sheet with parchment paper, set aside.

Step 3

In a food processor, pulse almonds until you have almond meal.  Add sugar, egg, butter and cream.  Pulse until creamy.

Step 4

Place tarts on prepared baking sheet.  Bake for 15 minutes.

Step 5

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.

Step 6

Remove from oven.  Place on cooling rack and sprinkle each with ½ teaspoon C&H® Turbinado Cane Sugar.

Additional Tips

Frozen sliced peaches can be substituted for fresh apricots. Fresh orange segments make a refreshing seasonal replacement for plums.

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