Pastry chef Mitchelle Dy of Los Angeles’s JiRaffe restaurant sautés plums in Chambord, a black raspberry liqueur, to give the succulent fruit even more sweetness and a slightly boozy edge. She then lays the plums in a puff pastry crust filled with ground almonds. The tart is gorgeous, but—because Dy prepares the almonds in a food processor and uses store-bought puff pastry—it’s simple to make.
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.