Plum Frangipane Tart

• 7 ounces almond paste
• 0.5 (15 ounce) package refrigerated pie crusts, one crust
• 1 lb plum, cut into 8 wedges each
• 2 tablespoons sugar

1. Heat oven to 450u0b0F Have a baking sheet ready.
2. With a rolling pin, roll almond paste between two sheets of pastic wrap to an 8-in-diameter circle.
3. Unroll pie crust directly on an ungreased cookie sheet. Peel plastic wrap from almond paste and center on pie crust.
4. Arrange plums on almond paste circularly. Sprinkle with sugar; fold edges of pastry over plums, crimping dough to fit.
5. Bake 15 minutes. Reduce oven to 375F and bake 25 minutes or until crust is lightly brown and plums are juicy and tender. Remove to a wire rack to cool. Serve warm or at room temperature.
6. Other yummy variations; Top with vanilla ice cream. Mix sugar with nutmeg before sprinkling on plums. Sprinkle plums with sliced almonds before baking.

almond paste, crust, plum, sugar

Taken from www.food.com/recipe/plum-frangipane-tart-355870 (may not work)