Plum and Almond Tart

Name: Plum and Almond Tart
Prep time: 1 h 20 min
Cook time: 50 min
Total time: 2 h 10 min
Yield: 8 serving(s)
Ingredients: 1 cup flour, all purpose; 6 tablespoons butter; 1 egg yolk; 1 tablespoon water, approximately; 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

(1)

Recipe by teresas

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

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READY IN: 2hrs 10mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

Pastry
1

cup flour, all purpose
6

tablespoons butter
1

egg yolk
1

tablespoon water, approximately
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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