Plum-almond tart

1 servings

Ingredients

Quantity Ingredient
½ pack (17 1/4 oz size) frozen puff pastry, thawed (l sheet)
⅔ cup Toasted sliced almonds, finely chopped
1½ pounds Plums, halved, pitted, sliced l/4 cup + 2 Tbs. sugar
1 teaspoon Grated lemon zest (colored part of peel)

Directions

1 Preheat oven to 400!F On lightly floured surface, roll pastry sheet to 14 X 12 in. rectangle. With sharp knife, cut off 2 in. from long side to make a 12-in. square; cut 14 x 2-in. strip lengthwise into four l/2-in.-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 3 In bowl, combine plums, ¼ 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 Tbs. sugar. Bake 20 to ZS minutes or until browned and bubbly. Brush top with any reserved plum juices. Serve warm or at room temperature.

Makes 9 servings. Per serving: 222 calories, 4 g protein, 35 g carbohydrate, 8 g fat, 5 mg cholesterol, 21 mg sodium.

From the files of Al Rice, North Pole Alaska. Feb 1994

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