Wednesday, November 25, 2020

Friand, you're my friend... and actually a tart

 Imagine my best (worst?) Forrest Gump impression: "I ate some."

I had blackberries and a few plums that were about to go bad. Recipe-hunting led me to this blackberry-plum friand. After further research, I'm not sure this technically qualifies as a friand. 

There are friand tins for making these little almond teacakes. If you don't have the real friand molds, a muffin pan is the appropriate substitute. This recipe, however, results in one large product rather than individual servings. The difference is muffin vs. bread. Same ingredients, different baking dish. Friand-inspired, perhaps? Friand-flavored? I'll call it a...

Blackberry-Plum Friand Tart
3 plums, pitted and sliced
1 cup blackberries
3 Tbsp sugar
Juice of half a lime
a shake of cinnamon
3/4 cup powdered sugar
1/2 cup almond flour
3 Tbsp all-purpose flour
1/8 tsp salt
2 egg whites
1/3 cup butter, melted

Preheat the oven to 400 F. In a small bowl, stir the plums and blackberries with the sugar, lime juice, and cinnamon. Set aside.

In a medium bowl, whisk together the powdered sugar, both flours, and salt. Whisk the egg whites until frothy. Add the egg whites and melted butter to the dry ingredients and stir just until blended.

Pour batter into a greased, 8- or 9-inch pie plate or other baking dish. Top with the fruit and its juices. Bake for 30 minutes, then cover with foil and bake another 10 minutes, until the cake is deep golden and the fruit is bubbling. 

Serves—honestly?—4, max.

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