- ½ cup slivered almonds,chopped
- 2 tbsp unsalted butter
- 2 tbsp brown sugar
- 1 tbsp all-purpose flour
- ½ tsp ground cinnamon
- 5 ripe plums
- ¼ cup brown sugar
- 1 sheet prepared butter puff pastry rolled to 12" x 12" square
- 1 egg yolk
- 1 tsp coarse sugar crystals
Preheat the oven to 375ºF. Toast the almonds on a baking sheet for 7 minutes, until golden. Allow to cool slightly, then mix with the butter, sugar, flour and cinnamon. Set aside.
Cut each plum into 8 wedges and toss together with the brown sugar. Place the prepared puff pastry sheet on a parchment paper-lined baking sheet.
Spread half the almond mixture in the centre of the puff pastry square.
Mound the plums over top of the almond mixture, leaving a 2" border of pastry. Sprinkle remaining almond mixture on top of the plums. Pull the pastry edges up over the outer layer of plums, pleating the pastry as you go to form a rough circular shape. Brush the pastry with egg yolk and sprinkle with the coarse sugar crystals. Bake for 40 minutes, until the pastry is golden and the plums have softened.
Allow to cool before serving.