1/4 c butter
Scant 1/3 c plus 1 teaspoon raw sugar
1/2 c packed almond meal
1 egg yolk
1 T gluten-free all-purpose flour
1/4 t almond extract
10 pluots, pitted and sliced into twelfths
1/2 t cinnamon
Preheat oven to 400 degrees.
Prepare the almond cream by placing butter, scant 1/3 c sugar, almond meal, egg yolk, flour, and almond extract together in a large bowl and mixing together to combine with a spatula.
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 t sugar.
Place dish in oven to bake for 20 to 25 minutes.