1/4 cup butter
scant 1/3 cup plus 1 tsp raw sugar
1/2 cup packed almond meal
1 egg yolk
1 T gluten-free all-purpose flour
1/4 tsp almond extract
10 pluots, pitted and sliced into twelfths
1/2 tsp cinnamon
1. Preheat oven to 400 degrees. Prepare the almond cream by placing butter, scant 1/3 cup sugar, almond meal, egg yolk, flour, and almond extract together in a large bowl and mixing together to combine with a spatula.
2. Spread the cream in the base of a pie dish to cover bottom. Arrange pluot slices on top of almond cream and sprinkle with cinnamon and additional 1 tsp sugar.
3. Place dish in oven and bake for 20 to 25 minutes.