Phyllo Plum Tart
Sweet, sour, refreshing and tasty. This is a great dessert that's easy to put together and comes out delicious. Light enough, so you don't have to worry about putting on too many calories, and still satisfies your sweet tooth.
Yield
2 servingsPrep
15 minCook
20 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅔ | cup |
almonds
finely ground |
|
| 3 | tablespoons |
all-purpose flour
|
|
| 3 | tablespoons |
brown sugar
|
|
| 2 | tablespoon |
butter
|
|
| 1 | large |
eggs
|
|
| 4 |
phyllo (filo) pastry sheets
thawed |
*
|
|
| 2 | cups |
plums
pitted and freshly sliced |
|
| 2 | tablespoons |
maple syrup
or sugar |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 158 | ml |
almonds
finely ground |
|
| 45 | ml |
all-purpose flour
|
|
| 45 | ml |
brown sugar
|
|
| 3E+1 | ml |
butter
|
|
| 1 | large |
eggs
|
|
| 4 | each |
phyllo (filo) pastry sheets
thawed |
*
|
| 473 | ml |
plums
pitted and freshly sliced |
|
| 3E+1 | ml |
maple syrup
or sugar |
|
Directions
Preheat the oven to 375℉ (190℃).
In a food processor, add the almonds, flour, brown sugar and butter. Process until the almonds are finely ground and the mixture is well mixed. Stir in the egg until well blended. Set aside.
Place one phyllo pastry onto a cutting board or working surface. Coat with some cooking spray or brush with some melted butter. Lay the second sheet over, and brush with more butter or coat with more cooking spray.
Repeat the same steps until all the phyllo sheets have been stacked together.
Spread the almond mixture evenly on the pastry, leaving about 1-inch border. Arrange the plum slices over the almond mixture. Roll the edges over to form an open package. Drizzle with maple syrup or sprinkle with sugar over the tart.
Bake for 20 to 25 minutes until the pastries are golden and start to become brown. Serve warm or at room temperature with maple syrup if desired.
