Plum-almond Tart

  • on March 18, 2007
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Ingrients & Directions

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

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 14×12 inch rectange. With sharp knife, cut off 2 inches from ong
side to make a 12 inch square; cut 14×2 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.

9 Servings

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