Almond Cream and Plum Tart Recipe

{This post was created as part of a sponsored series with Socialstars and SPLENDA® Brand; all opinions are my own}

Almond Cream and Plum Tart - Gluten free dessert that's delicious and guilt free!| Let the Baking Begin!

Almond Cream and Plum Tart – Gluten Free Dessert that’s Delicious and Guilt free!

These past couple of weeks have been very, very sad. After the nasty drink they make you drink when you’re pregnant, I found out that I have gestational diabetes (a.k.a. diabetes that goes away after you deliver the baby). This means that all of my grand plans for baking and devouring all things sweet in the upcoming months, got put on hold. Major bummer.

Almond Cream and Plum Tart - Gluten free dessert that's delicious and guilt free!| Let the Baking Begin!

I mean I can have a little bit of something sweet, but not like a full slice of cake, or a whole pastry. Not unless I want to send my sugar levels through the roof, anyway.
This means that, my partnership with SPLENDA® Brand came in very handy, since I get to experiment with desserts with less sugar added, without sacrificing on the sweetness factor.
One of my favorite desserts is Almond Cream Tart with fruits, so I was really excited to create something that would resemble my favorite dessert, but use less sugar, and not use any flour. Last year I brought a version of this tart to our Labor day BBQ party, but this year this Almond Cream and Plum Tart is going to be it. I, not only will bring something for dessert, but I’ll be able to enjoy it as well. Bingo!

Almond Cream and Plum Tart

Yields: 6-8 servings

Almond Crust

  • 1 1/4 cup almond meal/flour
  • 1/4 cup SPLENDA® No Calorie Sweetener OR granulated sugar
  • 1 egg white
  • 3 Tbsp butter, room temperature

Almond Cream and Plum Tart - Gluten free dessert that's delicious and guilt free!| Let the Baking Begin!How to make the Almond Crust:

Add all ingredients to a bowl and work the mixture with a fork until it reaches dough-like consistency.

Almond Cream and Plum Tart - Gluten free dessert that's delicious and guilt free!| Let the Baking Begin!

Press the dough into an 8 or 9 inch round baking pan with removable bottom, or a tart pan with removable bottom, into a thin layer with sides that go up about 1 inch up.
Bake in a pre-heated to 325F oven for about 20-25 minutes. Remove from oven and let completely cool.

Almond Cream and Plum Tart - Gluten free dessert that's delicious and guilt free!| Let the Baking Begin!

Sugar Free Almond Cream Filling (Frangipane)

  • 3/4 cups almond meal/flour
  • 1 whole egg, large
  • 1 egg yolk
  • 5 Tbsp butter, softened, room temperature
  • 1 tsp almond extract
  • 1/2 cup SPLENDA® No Calorie Sweetener, granulated (or granulated sugar)

Also: 

  • 6-7 plums (make sure they’re sweet)
  • 2 Tbsp jam (peach, plum, apricot or any other stone fruit jam)
  • 2 Tbsp almond slices.

Make the sugar-free Frangipane or Almond Cream Filling: 

Add 3/4 cup almond meal, 1 whole egg, 1 egg yolk, 5 tablespoons softened butter, 1 teaspoon almond extract and 1/2 cup SPLENDA® No Calorie Sweetener or granulated sugar. Work together with a fork, whisk, or a mixer until smooth mixture forms.
Almond Cream and Plum Tart - Gluten free dessert that's delicious and guilt free!| Let the Baking Begin!

Add the Almond Filling to the pre-baked, completely cooled tart. Even it out along the bottom of the tart.
Almond Cream and Plum Tart - Gluten free dessert that's delicious and guilt free!| Let the Baking Begin!

Wash and pit about 6 or 7 sweet/ripe plums (depending on the size you might need more or less). Cut each half into half again.
Almond Cream and Plum Tart - Gluten free dessert that's delicious and guilt free!| Let the Baking Begin!

Put the plum quarters on top of the almond filling, cut side up, pressing them in. Sprinkle with couple tablespoons of almond slices.

Almond Cream and Plum Tart - Gluten free dessert that's delicious and guilt free!| Let the Baking Begin!

Bake in a preheated to 325F oven for about 40-50 minutes or until the filling in the middle of the tart sets. Remove from the oven and allow to cool completely.
For aesthetic purposes only – heat 2 tablespoons of jam (plum, peach, apricot or any other stone fruit jam) and brush onto the plums on top of the tart – this step is optional and will add sugar to the tart since the jam is not usually sugar-free. 
Almond Cream and Plum Tart - Gluten free dessert that's delicious and guilt free!| Let the Baking Begin!

Remove from the baking pan, slice into 6 or 8 servings and enjoy!

Almond Cream and Plum Tart Recipe

5.0 from 3 reviews
Prep time:
Cook time:
Total time:
Author:
Recipe type: Dessert
Cuisine: French
Serves: 6-8 servings

Ingredients

Almond Crust

  • 1¼ cup almond meal/flour
  • ¼ cup SPLENDA® No Calorie Sweetener OR granulated sugar
  • 1 egg white
  • 3 Tbsp butter, room temperature

Sugar Free Almond Cream Filling (Frangipane)

  • ¾ cups almond meal/flour
  • 1 whole egg, large
  • 1 egg yolk
  • 5 Tbsp butter, softened, room temperature
  • 1 tsp almond extract
  • ½ cup SPLENDA® No Calorie Sweetener, granulated (or granulated sugar)

Also:

  • 6-7 plums (make sure they're sweet)
  • 2 Tbsp jam (peach, plum, apricot or any other stone fruit jam)
  • 2 Tbsp almond slices.

Instructions

How to make the Almond Crust:

  1. Add all ingredients to a bowl and work the mixture with a fork until it reaches dough-like consistency.
  2. Press the dough into an 8 or 9 inch round baking pan with removable bottom, or a tart pan with removable bottom, into a thin layer with sides that go up about 1 inch up.
  3. Bake in a pre-heated to 325F oven for about 20-25 minutes. Remove from oven and let completely cool.

Make the sugar-free Frangipane or Almond Cream Filling:

  1. Add ¾ cup almond meal, 1 whole egg, 1 egg yolk, 5 tablespoons softened butter, 1 teaspoon almond extract and ½ cup SPLENDA® No Calorie Sweetener or granulated sugar. Work together with a fork, whisk, or a mixer until smooth mixture forms.
  2. Add the Almond Filling to the pre-baked, completely cooled tart. Even it out along the bottom of the tart.
  3. Wash and pit about 6 or 7 sweet/ripe plums (depending on the size you might need more or less). Cut each half into half again.
  4. Put the plum quarters on top of the almond filling, cut side up, pressing them in. Sprinkle with couple tablespoons of almond slices.
  5. Bake in a preheated to 325F oven for about 40-50 minutes or until the filling in the middle of the tart sets. Remove from the oven and allow to cool completely. Slice and enjoy.

Notes

For aesthetic purposes only - heat 2 tablespoons of jam (plum, peach, apricot or any other stone fruit jam) and brush onto the plums on top of the tart - this step is optional and will add sugar to the tart since the jam is not usually sugar-free.

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Comments

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  • Hi Marina! I hope you are doing well! I had gestational diabetes during my last pregnancy and had to learn what I can and can’t eat. It was extremely hard for me, because I couldn’t eat what I was cooking or baking for my family and had to make my own separate meals. What was very hard was that I couldn’t have any desserts but had to make dessert with “Stevia in the Raw” sugar substitute and almond flour only since I don’t like the taste of coconut flour. I thank God, I’m back to normal now and can eat a little portions of sweets. This tart would be a perfect dessert for me back than, but I’m sure there are more people in need for this delicious looking dessert. Thank you for posting! Your new blog design is amazing. Love it! 🙂

    · Reply
  • Nataly

    Great looking desert!!! I’m in love with plums, so this is on my to do list, the only question I have is about the flour: can it be substituted to regular wheat flour? Or it will change absolutely the concept of this desert ???
    Thanks

    · Reply
    • If you like the concept but would rather use regular flour crust, I suggest you check out this French Almond Cream and Pear tart. It’s also a tart, it also has the almond cream, but it uses regular flour and regular sugar in the dessert. You can use plums if you wish in that one as well.

      · Reply
  • Olga

    This was sooo good! Made it a couple weeks ago and we all loved it! Making it again this weekend for my friends! I really loved the plums in this recipe! Great choice! Thank you for the recipe!

    · Reply
  • Deliciosa

    · Reply

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