Plum And Almond Tart

• Pastry
• 1 cup flour, all purpose
• 6 tablespoons butter
• 1 egg yolk
• 1 tablespoon water, approximately
• Filling
• 2 (16 1/2 ounce) cans purple plums, drained
• 1 cup almonds, ground
• 1/2 cup granulated sugar
• 2 teaspoons lemon rind, grated
• 1 egg, lightly beaten
• 2 tablespoons butter
• 1 tablespoon granulated sugar, extra
• 2 teaspoons cinnamon

1. Sift flour into bowl, cut in butter, add egg yolk and enough water to mix to a dry dough.
2. Turn onto lightly floured surface, knead lightly until smooth, cover, refrigerate 30 minutes.
3. Roll pastry large enough to line a 9-inch flan pan, refrigerate 30 minutes.
4. Meanwhile halve and seed plums, drain on absorbent paper.
5. Combine almonds, sugar, lemon rind and egg in bowl, mix to a paste.
6. Combine extra sugar and cinnamon thoroughly.
7. Spread almond mixture into pastry case, top with plums, dot with butter, sprinkle with sugar mixture.
8. Bake in 375u0b0F oven about 50 minutes or until golden brown.
9. Dust with powdered sugar, serve warm or cold with shipped cream and sliced almonds.

pastry, flour, butter, egg yolk, water, filling, purple plums, almonds, granulated sugar, lemon rind, egg, butter, sugar, cinnamon

Taken from www.food.com/recipe/plum-and-almond-tart-416410 (may not work)