The best delicious Plum-almond Tart recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Plum-almond Tart recipe today!
Hello my friends, this Plum-almond Tart recipe will not disappoint, I promise! Made with simple ingredients, our Plum-almond Tart is amazingly delicious, and addictive, everyone will be asking for more Plum-almond Tart.
What Makes This Plum-almond Tart Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Plum-almond Tart.
Ready to make this Plum-almond Tart Recipe? Let’s do it!
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1/2 pk (17 1/4 oz size) frozen 1 1/2 lb Plums, halved, pitted,
-puff pastry, thawed (l -sliced
-sheet) -l/4 cup + 2 Tbs. sugar
2/3 c Toasted sliced almonds, 1 ts Grated lemon zest (colored
-finely chopped -part of peel)
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, 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 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
Yields
1 servings
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