I love when I can use the same recipe for different things. This tart crust can be used for both sweet and savory tarts. It has a great nutty flavor with a kick.

Makes 4

4 almond-pepper mini tart shells, you can find the recipe RIGHT HERE

5 plums

2 tablespoons brown sugar

1 tablespoon lemon juice



confectioners sugar

  1. Preaheat oven to 400F.
  2. Cut the plums in half, remove the stones and place on a baking dish.
  3. Top with brown sugar and lemon juice.
  4. Bake for 12 minutes or until soft. Allow to cool
  5. Place in a blender and blend until smooth.
  6. Distribute the plum puree in the tart shells, top with berries.
  7. Roll out the marzipan between two sheets of parchment paper and cut out hearts using a cookie cutter, place on top of the tarts.
  8. Dust with confectioners sugar and serve.


Serving a la mode would not be out of the question......

Photography by Paul "Sweet Paul" Lowe

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