Plum-Almond Tart
Yield
9 servingsPrep
15 minCook
25 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | package |
puff pastry
frozen, 1 sheet |
*
|
| ⅔ | cup |
almonds
sliced, toasted, finely chopped |
|
| 1 ½ | pounds |
plums
halved, pitted, sliced |
|
| ¼ | cup |
sugar
|
|
| 2 | tablespoons |
sugar
|
|
| 1 | teaspoon |
lemon zest
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0.5 | package |
puff pastry
frozen, 1 sheet |
*
|
| 158 | ml |
almonds
sliced, toasted, finely chopped |
|
| 680.4 | g |
plums
halved, pitted, sliced |
|
| 59 | ml |
sugar
|
|
| 3E+1 | ml |
sugar
|
|
| 5 | ml |
lemon zest
grated |
|
Directions
Preheat oven to 400℉ (200℃).
On lightly floured surface, roll thawed pastry sheet to 14x12 inch rectange.
With sharp knife, cut off 2 inches from long side to make a 12 inch square; cut 14x2 inch strip lengthwise into four ½ inch 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.
Sprinkle almonds over pastry (not over strips).
In bowl, combine plums, ¼ 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 tablespoons sugar.
Bake 20 to 25 minutes or until browned and bubbly.
Brush top with any reserved plum juice.
Serve warm or at room temperature.
