Plum & Almond Tart
December 03, 2015
"This is out of "The Summertime Cookbook" I make it for special occasions"
- FOR PASTRY
- FOR FILLING
- Serving Size: 1 (125.8 g)
- Calories 329.5
- Total Fat - 19.3 g
- Saturated Fat - 8.4 g
- Cholesterol - 80.1 mg
- Sodium - 121 mg
- Total Carbohydrate - 35.5 g
- Dietary Fiber - 4.2 g
- Sugars - 20.1 g
- Protein - 6.7 g
- Calcium - 60.8 mg
- Iron - 1.2 mg
- Vitamin C - 7.2 mg
- Thiamin - 0.1 mg
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.
Tips & Variations
- Flan or tart pan