- 1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
- 4 tablespoons almond paste, crumbled
- 4 plums, halved, pitted, cut into 1/4-inch-thick wedges
- 1 large egg, beaten to blend
- Raw sugar crystals
- Sliced almonds
- 2 large plums, coarsely grated
- 1/3 cup plum jam
- 1 tablespoon butter
- 1 tablespoon sugar
- 1/4 teaspoon ground allspice
- Vanilla ice cream
- Ingredient info: Almond paste is available at supermarkets and specialty foods stores.
- Preheat oven to 400°F. Line rimmed baking sheet with parchment. Unfold pastry; cut into 4 squares. Set on sheet; pierce all over with fork. Sprinkle 1 tablespoon almond paste over each square, leaving 1/2-inch border. Place plum wedges atop pastry, leaving 1/2-inch border. Cut 1/2-inch slits around edges of tartlets. Brush edges with egg; sprinkle with raw sugar and almonds.
- Bring grated plums, jam, butter, sugar, and allspice to boil in small saucepan, stirring often. Brush 1/2 tablespoon plum sauce over plums on tartlets. Bake tartlets until golden, about 20 minutes. Serve with ice cream and remaining plum sauce.