Plum and Almond Tart
2
People talking
This is out of "The Summertime Cookbook" I make it for special occasions.
- Ready In:
- 2hrs 10mins
- Serves:
- Units:
2
People talking
ingredients
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Pastry
- 1 cup flour, all purpose
- 6 tablespoons butter
- 1 egg yolk
- 1 tablespoon water, approximately
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Filling
- 2 (16 1/2 ounce) 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
- Sift flour into bowl, cut in butter, add egg yolk and enough water to mix to a dry dough.
- Turn onto lightly floured surface, knead lightly until smooth, cover, refrigerate 30 minutes.
- Roll pastry large enough to line a 9-inch flan pan, refrigerate 30 minutes.
- Meanwhile halve and seed plums, drain on absorbent paper.
- Combine almonds, sugar, lemon rind and egg in bowl, mix to a paste.
- Combine extra sugar and cinnamon thoroughly.
- Spread almond mixture into pastry case, top with plums, dot with butter, sprinkle with sugar mixture.
- Bake in 375°F oven about 50 minutes or until golden brown.
- Dust with powdered sugar, serve warm or cold with shipped cream and sliced almonds.
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Although I love plums, I don't seem to include them in much of my baking, so this recipe was a treat, both in the making the recipe & the tasting of tart itself! We both loved the combo of plum & almond, & I look forward to making it to share with others the next time around! Obviously, it's a keeper! [Tagged & made in Please Review My Recipe]Reply
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Reply
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This is out of "The Summertime Cookbook" I make it for special occasions.
