Spoon into this plum frangipane dessert with juicy plums, sweet almond filling and crunchy topping. An easy gluten-free fall treat baked and served in ramekins.
Preheat oven to 350°F. Butter 6, 4-5 oz. ramekins and set aside.
Slice plums into thin wedges. Arrange in concentric circles to line bottom of each ramekin. Top with 1 tsp. of jam per dish.
Warm butter until just melted. Meanwhile, in a large bowl, beat egg with honey and sugar. Gradually drizzle in butter, whisking continually.
Stir in almond flour and pinch of salt. Mix thoroughly.
Spoon evenly over each ramekin covering plums and jam. Top with sliced almonds.
Place on baking sheet and bake for 20-25 minutes, or until edges are golden brown and center is puffed.
Cool for a bit, then serve with a dusting of confectioner's sugar and/or scoop of vanilla ice cream (optional).