Plum and Almond Tart

This is out of "The Summertime Cookbook" I make it for special occasions.

• Ready In: 2 hrs 10 mins
• Serves: 8

Ingredients

• Pastry

• 1  cup flour, all purpose
• 6  tablespoons butter
• 1  egg yolk
• 1  tablespoon water, approximately

• Filling

• 2 (16 1/2ounce) cans purple plums, drained
• 1  cup  almonds, ground
• 1⁄2 cup granulated sugar
• 2  teaspoons lemon rind, grated
• 1  egg, lightly beaten
• 2  tablespoons butter
• 1  tablespoon granulated sugar, extra
• 2  teaspoons cinnamon

Directions

1. Sift flour into bowl, cut in butter, add egg yolk and enough water to mix to a dry dough.
2. Turn onto lightly floured surface, knead lightly until smooth, cover, refrigerate 30 minutes.
3. Roll pastry large enough to line a 9-inch flan pan, refrigerate 30 minutes.
4. Meanwhile halve and seed plums, drain on absorbent paper.
5. Combine almonds, sugar, lemon rind and egg in bowl, mix to a paste.
6. Combine extra sugar and cinnamon thoroughly.
7. Spread almond mixture into pastry case, top with plums, dot with butter, sprinkle with sugar mixture.
8. Bake in 375°F oven about 50 minutes or until golden brown.
9. Dust with powdered sugar, serve warm or cold with shipped cream and sliced almonds.