Real plum-almond tart

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Recipe by: brintley

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Preparation Time:

20 Min

Serves:

Difficulty:

Moderate

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

----------------NUTRITIONAL INFORMATION/SERV---------------------
x 222 calories
x 4 g protein
x 35 g carbohydrate
x 8 g fat
x 5 mg cholesterol
x 21 mg sodium

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.

2. Sprinkle almonds over pastry (not over strips).

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