The last of the plums - Garnet Red Victorias - cooked under an almond paste crust and almond crumble. It deserves a jar of cream to serve at the table or maybe a jar of homemade vanilla cream.
Set the oven to 180C / thermostat 4.
Lightly butter a baking dish of approximately 24cm x 20cm (or close).
Cut 800g of ripe plums in half and remove their stones, then put them in the buttered dish.
Put 120g of plain flour in a large mixing bowl. Cut 120g of cold butter into small pieces then rub the butter in the flour with your fingertips until'so they look like fine, fresh breadcrumbs.
Stir in 75g of ground almonds and 40g of caster sugar .
Break 200g of almond paste into small chips, the size of a hazelnut , then fold into the crumble mixture. Pour the crumble over the plums, shaking the dish so that the mixture is more or less flat, then sprinkle the surface with 3 tablespoons of slivered almonds .
Bake in a preheated oven for 25-30 minutes until the crumble is a pale cookie color and the plum juice is bubbling around the edges. Serve with cream, ice cream or pastry cream. For 6 people.
Some people like their crumble texture of soft sand. If you prefer a coarser, more pebbly crust, sprinkle 2 tbsp.1 tablespoon of cold water on the finished crumble in its bowl, then shake back and forth until you get a mixture of textures, from fine sand to small buttered pebbles.
As summer slides into fall, think about it with plums or green queens late. The notes of almonds are also very happy with fresh apricots.
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