Your taste buds will thank you. Amy Spiro
active: 30 min
total: 1 hr 45 min
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.