Red Plum and Almond Tart with Cream and Sour Cream Topping

• 1 sheet puff pastry frozen (half of 17 1/4-ounce package) and thawed
• 1 large eggs lightly beaten
• 1/2 cup almonds sliced and toasted
• 7 tablespoons sugar
• 2 tablespoons flour, all-purpose
• 1 3/4 pounds plums red, about 8 large, pitted cut into 1/3-inch-thick wedges
• 13 cup plum jam or preserves
• 1 tablespoon water
• 1/2 cup heavy whipping cream chilled
• 4 tablespoons sour cream

1. Position rack in bottom third of oven and preheat oven to 400F.
2. Line large rimless baking sheet with foil.
3. Roll out puff pastry on lightly floured working surface to 14-inch square.
4. Cut off 1-inch-wide strips from each side of square.
5. Brush strips with beaten egg.
6. Place strips atop edges of pastry square, egg side down, pressing to adhere.
7. Trim ends to fit.
8. Transfer pastry square to prepared baking sheet.
9. Mix together almonds, 2 tablespoons sugar and flour in small bowl.
10. Sprinkle evenly over bottom of pastry.
11. (Can be made 3 hours ahead.
12. Chill.)
13. Put plums in large bowl.
14. Add 4 tablespoons sugar, and stir until evenly coated.
15. Place plums decoratively over almond mixture.
16. Bake until pastry is golden brown and puffed and plums are tender, 25 to 35 minutes.
17. Remove from the oven and transfer pan to wire rack.
18. Using metal spatula, loosen tart from baking sheet, leaving tart on sheet.
19. Add jams and water in heavy small saucepan, stir over low heat until jam melts.
20. Brush jams over warm plums.
21. Serve warm, at room temperature or chilled.
22. Just before serving:
23. For the topping:
24. Add cream, sour cream and 1 tablespoon sugar in a bowl with an electric mixer until soft peaks form.
25. Spoon topping on top of the tart and serve.

pastry, eggs, almonds, sugar, flour, plums red, plum, water, heavy whipping cream, sour cream

Taken from recipeland.com/recipe/v/red-plum-almond-tart-cream-sour-51965 (may not work)