Plum Tart (Not Lost Anymore)

The Rosh Hashona - Octoberfest favorite was lost for years. I have tried and tried to recreate and finally here it is. Considered a treasure by my family and friends. Serve with a little vanilla or cinnamon ice cream if desired

• Ready In: 1 hr 10 mins
• Serves: 10
• Yields: 1 tart

Ingredients

• 1  cup sugar
• 1⁄2 cup butter, softened
• 2  extra large eggs
• 1  teaspoon vanilla
• 2  teaspoons  almond extract
• 3⁄4 cup  almonds (sliced or blanched)
• 2  teaspoons ground cinnamon
• 1  cup flour
• 1⁄8 teaspoon salt, 2 (may be omitted if using salted butter)
• 2  lbs black plums or 14  italian prune plums, ripe and pitted
• 2  tablespoons sugar
• 2  teaspoons cinnamon

Directions

1. 1. Grease a 10-inch tart or 9-inch springform pan.
2. 2. Preheat oven to 350 deg. F.
3. 3. Using food processor, cream 1 cup sugar and butter together; add in eggs, vanilla, and almond extract.
4. 4. Add almonds and 2 teaspoons cinnamon and continue to process.
5. 5. Process in dry ingredients.
6. 6. Pour into greased pan.
7. 7. Slice plums and place on batter in a circular, overlapping pattern, fruit-side up.
8. 8. Combine 2 Tablespoons sugar and 2 teaspoons cinnamon.
9. 9. Sprinkle over top of fruit.
10. 10. Bake 60 minutes. Cool before serving.
11. 11. Best served slightly warm (may nuke for a few secs to warm).