Our inspiration for this one is Smitten Kitchen! Love that blog! We used our own pastry recipe and sauteed the fruit in a little butter before baking.
1/3 cup whole almonds
1/3 cup sugar
3 tablespoons unsalted butter at room temperature
4 teaspoons Framboise
1 pound pitted, not peeled plums, halved, sauteed in butter cut side down
2-3 Tablespoons butter (for plums) (may use olive oil)
your favorite pastry recipe (or mine)
Preheat oven 375F. Roll pastry to 1/4 inch thick and cut into 7 inch circles to slice into tart molds or into large muffin tins. Dock the dough with fork. Freeze shells for 15 minutes before baking. Bake to set about 20-30 minutes. Not brown but set.
Meantime, saute on medium heat halved plums in butter cut side down until they are tender about 15-25 minutes. Cool right in pan. Slice 1/4 inch slices. Set aside.
In food processor, blend ground almonds, egg, butter and half the framboise. Process into a rich creamy batter. Pour into cooled baked shells. Gently float sliced plums on top, about 1/2 plum, sliced, in each tart; bake 20 – 25 minutes until batter is brown and set.