Show-Stopper In The Sukkah
Your taste buds will thank you. Amy Spiro
Revel in autumn's spices when you bake this gorgeous tart.
As the weather starts to turn chilly, bring this delightfully fall-spiced almond plum tart in to your Sukkah - your guests will thank you. Take advantage of the last of the plums, paired with the buttery (even when pareve!) almond filling and crisp tart shell.
There are a few steps involved with this, yes, but they're easy to do in advance: The dough can be made the night before and stored in the fridge (or even earlier and put in the freezer), and the almond filling can stay up to 2 days in the fridge. So you can make the components whenever you find the time and assemble it the day of, for that real wow factor.
Amy Spiro is a journalist and writer based in Jerusalem. She is a graduate of the Jerusalem Culinary Institute's baking and pastry track, a regular writer for The Jerusalem Post and blogs at bakingandmistaking.com. She also holds a BA in Journalism and Politics from NYU.