Plum-Almond Tart

Directions

Preheat oven to 400℉ (200℃).

On lightly floured surface, roll thawed pastry sheet to 14×12 inch rectange.

With sharp knife, cut off 2 inches from long side to make a 12 inch square; cut 14×2 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.