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Plum Frangipane Ramekin Dessert

Plum Frangipane Dessert Baked in Black Ramekin on Patterned White Plate with Silver Spoon
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.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Serving Size 6

Ingredients

  • 2 plums large
  • 6 teaspoons jam strawberry or raspberry
  • 7 tablespoons butter plus more for greasing ramekins
  • 1 egg large
  • 2 tablespoons honey
  • 2 tablespoons granulated sugar
  • 1 cup almond flour
  • 1 pinch sea salt
  • ¼ cup sliced almonds

Garnish (optional)

  • confectioner's sugar
  • vanilla ice cream

Instructions

  • Preheat oven to 350°F. Butter 6, 4-5 ounce ramekins and set aside.
  • Slice plums into thin wedges. Arrange in concentric circles to line bottom of each ramekin. Top with 1 teaspoon 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).

Notes

  • This dessert is gluten-free, grain-free and vegetarian.
  • Store leftovers covered in refrigerator for up to 3 days.