Plum Tart (Not Lost Anymore)

• 1 cup sugar
• 12 cup butter, softened
• 2 extra large eggs
• 1 teaspoon vanilla
• 2 teaspoons almond extract
• 34 cup almonds (sliced or blanched)
• 2 teaspoons ground cinnamon
• 1 cup flour
• 18 teaspoon salt, 2 (may be omitted if using salted butter)
• 2 lbs black plums or 14 italian prune plums, ripe and pitted
• 2 tablespoons sugar
• 2 teaspoons cinnamon

1. 1.
2. Grease a 10-inch tart or 9-inch springform pan.
3. 2.
4. Preheat oven to 350 deg.
5. F.
6. 3.
7. Using food processor, cream 1 cup sugar and butter together; add in eggs, vanilla, and almond extract.
8. 4.
9. Add almonds and 2 teaspoons cinnamon and continue to process.
10. 5.
11. Process in dry ingredients.
12. 6.
13. Pour into greased pan.
14. 7.
15. Slice plums and place on batter in a circular, overlapping pattern, fruit-side up.
16. 8.
17. Combine 2 Tablespoons sugar and 2 teaspoons cinnamon.
18. 9.
19. Sprinkle over top of fruit.
20. 10.
21. Bake 60 minutes.
22. Cool before serving.
23. 11.
24. Best served slightly warm (may nuke for a few secs to warm).

sugar, butter, eggs, vanilla, almond, almonds, ground cinnamon, flour, salt, black plums, sugar, cinnamon

Taken from www.food.com/recipe/plum-tart-not-lost-anymore-439184 (may not work)