Almond Tartlets with Plum Cream

• 1 stick salted butter, at room temperature
• 1/4 cup sugar
• 1 cup plus 2 tablespoons whole-wheat flour, sifted
• 1/2 cup plus 2 tablespoons almond flour
• 1/8 teaspoon pure almond extract
• 1 large egg, beaten
• 1 1/2 pounds red plums, chopped, pits crushed
• 1/4 cup sugar
• 1 tablespoon fresh lemon juice
• 1 1/2 cups heavy cream

1. Make the pastry In a bowl, beat the butter with the sugar at medium speed until fluffy.
2. Fold in both flours, the almond extract and half of the beaten egg; reserve the rest of the egg for another use.
3. Cover the bowl with plastic wrap and refrigerate the pastry for 30 minutes.
4. Preheat the oven to 350.
5. Divide the pastry into 18 equal pieces.
6. Press each piece evenly into the bottom and up the sides of a 1-ounce tartlet mold (our molds were 4-by-1 3/4-by-1/3 inches).
7. Bake for 18 to 20 minutes, until the pastry is golden and set.
8. Transfer to a rack to cool completely.
9. Remove the tartlet shells from the molds.
10. Meanwhile, make the plum toppings In a saucepan, combine two-thirds of the chopped plums with the sugar and 2 tablespoons of water; bring to a boil.
11. Simmer over moderately low heat, stirring occasionally, until very thick, about 30 minutes.
12. Stir in the lemon juice and cook until slightly reduced, 5 minutes.
13. Transfer to a blender and puree until smooth.
14. Scrape the puree into a bowl and let cool; cover and refrigerate until firm and cold.
15. In a small saucepan, combine the cream with the remaining plums and all of the crushed plum pits.
16. Bring just to a simmer and cook over low heat until the cream is reduced to 1 1/4 cups, about 30 minutes.
17. Strain the cream into a medium bowl and let cool to room temperature, about 30 minutes.
18. Cover and refrigerate until chilled, 1 hour.
19. Beat the cream to soft peaks.
20. Spoon about 1 tablespoon of the plum puree into each tartlet.
21. Top with a dollop of the plum cream and serve.

butter, sugar, flour, almond flour, almond, egg, red plums, sugar, lemon juice, heavy cream

Taken from www.foodandwine.com/recipes/almond-tartlets-plum-cream (may not work)