Almond-Plum Tart
A pie or pizza recipe for Almond-Plum Tart.
Ingredients
- 1 1/4 cups all-purpose flour
- 2 teaspoons sugar
- 1/2 teaspoon salt
- 1/3 cup shortening
- 3 to 4 tablespoons cold water
- 8 to 10 plums
- 1 cup finely ground almonds
- 1/3 cup sugar
- 1 egg
- 1/2 teaspoon finely shredded lemon peel
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon almond extract
- 2 tablespoons butter
- 1/3 cup currant jelly, melted
Instructions
- 1
Stir together the flour, the 2 teaspoons sugar, and salt.
- 2
Cut in shortening till pieces are the size of small peas.
- 3
Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork.
- 4
Push to side of bowl; repeat till all is moistened.
- 5
Form dough into a ball.
- 6
On a lightly floured surface roll dough into a 12 inch circle.
- 7
Transfer to a 9 inch quiche dish.
- 8
Trim edges of dough even with rim of pan.
- 9
Halve and pit plums.
- 10
In a mixer bowl, combine almonds, the 1/2 cup sugar, egg, lemon peel, cinnamon, and almond extract.
- 11
Beat with electric mixer on low speed till combined.
- 12
Spread almond mixture evenly in pastry shell.
- 13
Place plums, cut side down, atop almond mixture.
- 14
Dot with butter.
- 15
Bake in a 375F oven 50 minutes or until crust is brown and juice from plums is nearly evaporated.
- 16
Cool on wire rack.
- 17
Brush top with melted jelly.