Comida Kraft
Recipe Box

Almond Plum Tart

Prep Time
Total Time

12 servings

A buttery almond crust holds a cream cheese and almond paste filling swirled with pureed canned plums in this elegant dessert

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What You Need

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Make It

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  • Preheat oven to 350°F. Mix flour and 1/4 cup of the sugar in medium bowl. Cut in butter until mixture resembles coarse crumbs. Stir in almonds. Add water; stir until dough forms a ball. Press onto bottom and up side of 9-inch tart pan. Bake 10 min.
  • Place cream cheese, almond paste, 2 Tbsp. of the sugar, the egg and vanilla in food processor container; cover. Process until smooth. Pour into crust. Drain plums, reserving liquid. Remove and discard pits from plums. Place plums and 1 Tbsp. of the sugar in food processor container; cover. Process until smooth. Spoon over cream cheese mixture. Cut through batter with knife several times for marble effect.
  • Bake 25 min. Cool. Refrigerate several hours or until chilled.
  • Mix cornstarch and remaining 1 Tbsp. sugar in small saucepan. Gradually add reserved plum liquid, mixing well until blended. Bring to boil on medium heat, stirring constantly. Boil 3 min. or until clear and thickened, stirring constantly. Serve with the tart.

Size Wise

Enjoy a serving of this rich and indulgent treat on special occasions.

Food Facts

Almond paste is made from blanched ground almonds and sugar.


  • 12 servings

Nutritional Information

Serving Size 12 servings
Calories 290
Total fat 17g
Saturated fat 7g
Cholesterol 50mg
Sodium 125mg
Carbohydrate 32g
Dietary fiber 2g
Sugars 21g
Protein 5g
% Daily Value
Vitamin A 10 %DV
Vitamin C 0 %DV
Calcium 4 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from
Date published: 2002-10-20
Rated 3 out of 5 by from
Date published: 2002-07-16
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