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Jun 1, 2007 05:21 AM

Ina's plum tart

I'm planning on making this for the first time today. A mixture of flour, finely chopped walnuts, butter and sugar is divided, with some pressed into a tart pan as crust and the remaining mix is sprinkled over the plums.

I just bought a bag of almond flour that I'm not quite sure what to do with and I'm wondering if I could substitute it for the finely chopped walnuts. Please advise! Also, any suggestions for the almond flour would be greatly appreciated.

Here's the recipe if you'd like to check it out.


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  1. My mother is on a gluten-free diet and it appears that many of the baking recipes call for almond flour as part of the flour-replacement mix. You could try checking out gluten-free recipes and get an idea of proportions for blending the almond flour with regular flour for baked goods. (Just think of all other dry ingredients except the almond meal as regular flour, and get a ratio.)

    I think it would be wonderful in berry muffins, strusel-topped coffeecakes, and pancakes.

    1. The almond flour will have a different flavor of course, but most importantly won't add that much crunch. I bake with it all the time because I can't have wheat and love the flavor. It isn't as smooth as flour, but not like chopped nuts. I would suggest subbing in the almond flour for about a quarter or a third of the regular flour and adding some chopped nuts of some sort as well. Remember it doesn't add much structure, but that is fine for a tart crust.

      Almond flour uses are many - almond cake/torte (lots of traditional recipes), chocolate almond cake - I think Nigella has a recipe, the Clementine almond cake - I have made it with Meyer lemons, frangipane tart is great with plums, mix into breads, sub for some of the flour in a traditional pancake recipe,