Plum-Almond Tart Recipe

Step 1

Preheat oven to 400F. On lightly floured surface, roll thawed pastry sheet to 14x12 inch rectange. With sharp knife, cut off 2 inches from ong side to make a 12 inch square; cut 14x2 inch strip lengthwise into four 1/2 inche wide strips. Brush edges of pastry square with water; attach a pastry strip on top of each edge, pressing gently and trimming to fit. Place on baking sheet.

Step 2

Sprinkle almonds over pastry (not over strips).

Step 3

In bowl, combine plums, 1/4 cup sugar and the lemon zest; toss to combine. Arrange plums, overlapping, in rows over almonds; reserve any juices from plums. Sprinkle plums with remaining 2 T sugar. Bake 20 to 25 minutes or until browned and bubbly. Brush top with any reserved plum juice. Serve warm or at room temperature.

From: McCall's August 1993

Things You'll Need

  • 1/2pk Frozen puff pastry, 1 sheet
  • 2/3c Toasted sliced almonds
  • -finely chopped
  • 1 1/2lb Plums; halve, pitted, sliced
  • 1/4c Sugar
  • 2tb Sugar
  • 1ts Grated lemon zest

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