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    Almond-Plum Tart

    Source of Recipe


    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

    For pastry, stir together the flour, the 2 teaspoons sugar, and
    salt. Cut in shortening till pieces are the size of small peas.
    Sprinkle 1 tablespoon of the water over part of the mixture; gently
    toss with a fork. Push to side of bowl; repeat till all is moistened.
    Form dough into a ball.

    On a lightly floured surface roll dough into a 12 inch circle.
    Transfer to a 9 inch quiche dish. Trim edges of dough even with
    rim of pan.

    Halve and pit plums. In a mixer bowl, combine almonds, the 1/2
    cup sugar, egg, lemon peel, connamon, and almond extract. Beat
    with electric mixer on low speed till combined. Spread almond
    mixture evenly in pastry shell. Place plums, cut side down, atop
    almond mixture. Dot with butter.

    Bake in a 375F oven 50 minutes or until crust is brown and juice
    from plums is nearly evaporated. Cool on wire rack. Brush top
    with melted jelly. Makes 6 to 8 servings.




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