Recipe - Plum-Almond Tart

One half pack Frozen puff pastry, 1 sheet
2/3 cup Toasted cut or sliced up almonds
finely chopped
1 One half pound Plums; halve, pitted, cut or sliced up
One fourth cup Sugar
2 tablespoon Sugar
1 teaspoon Grated lemon zest

NUTRITIONAL INFORMATION/SERV
x 222 calories
x 4 g protein
x 35 g carbohydrate
x 8 g fat
x 5 mg cholesterol
x 21 mg sodium

1. Preheat oven to 400F. On lightly floured surface, roll thawed pastry
sheet to 14x12 inch rectange. With sharp knife, cut off 2 inches from ong
side to make a 12 inch square; cut 14x2 inch strip lengthwise into four 1/2
inche 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. In bowl, combine plums, One fourth 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 T sugar. Bake 20 to 25
minutes or until browned and bubbly. Brush top with any reserved plum
juice. Serve warm or at room temperature.

From: McCall's August 1993

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini