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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}

Plum Tart cut out and laid on a table topped with powdered sugar.

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.

Homemade tart recipe topped with plums and almond cream.

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:

  • almond meal/flour
  • SPLENDA® No Calorie Sweetener OR granulated sugar
  • egg white
  • butter, room temperature

All the ingredients needed for the almond tart crust.

How to make the Almond Crust:

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

How to make almond crust with almond flour, splenda, egg white, and room temperature butter.

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.

How to form the tart in a baking sheet.

Sugar-Free Almond Cream Filling (Frangipane):

  • almond meal/flour
  • whole egg, large
  • egg yolk
  • butter, softened, room temperature
  • almond extract
  • SPLENDA® No Calorie Sweetener, granulated (or granulated sugar)

Also: 

  • plums (make sure they’re sweet)
  • jam (peach, plum, apricot or any other stone fruit jam)
  • 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.
How to prepare the almond cream filling for this plum tart recipe.

Add the Almond Filling to the pre-baked, completely cooled tart. Even it out along the bottom of the tart.
Adding almond cream filling on top of baked almond tart.

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.
How to cut the fresh plums for this classic plum tart recipe.

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

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.

How to place plum quarters on top of almond filling and press in, topping with almond slices.
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. 

A slice of plum tart topped with powdered sugar.

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

Give these other Tart recipes a try:

Almond Cream and Plum Tart Recipe

Almond Cream and Plum Tart - Gluten free and sugar free dessert that's delicious and guilt free!| Let the Baking Begin!
5 from 3 votes

A homemade tart recipe filled with almond cream and fresh plums topped with almonds.

Author: Marina | Let the Baking Begin!
Course: Dessert
Cuisine: French
Keyword: plum tart, tart recipe
Calories: 393 kcal
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 25 minutes
Servings: 8 servings

Ingredients

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

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.

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 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.

  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.

Recipe 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.

Nutrition Facts
Almond Cream and Plum Tart Recipe
Amount Per Serving
Calories 393 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 9g56%
Cholesterol 75mg25%
Sodium 119mg5%
Potassium 108mg3%
Carbohydrates 33g11%
Fiber 4g17%
Sugar 24g27%
Protein 8g16%
Vitamin A 588IU12%
Vitamin C 5mg6%
Calcium 77mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Marina | Let the Baking Begin

Welcome to Let the Baking Begin! I'm Marina and my love and passion for eating only the most delicious foods drive me to share that love here on Let the Baking Begin (since 2009). With over 20 years of experience in the kitchen, you know the recipes are tested and retested until perfect. I'm so happy to have you here. Enjoy! Read more...

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  • Olga

    Can I use peaches instead of plums? or what other fruit would go well?

    · Reply
  • Mila

    Hi can I use regular sugar instead of Splenda?
    Thanks 🙂

    · Reply
    • Hi Mila, yes you can 🙂
      Also, if you don’t mind flour in your recipes then you can use my Pirog dough for the tart shell, it will be even better.

      · Reply
  • Berna

    Deliciosa

    · 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
  • 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
  • Valya @ Valya's Taste of Home

    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

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