Plum-almond Tart Recipe
Yield: 9 ServingsRecipe by luhu.jp
Ingredients:
1/2 package: Frozen puff pastry, 1 sheet
2/3 cup: Toasted sliced almonds finely chopped,
1 1/2 lbs: Plums, halve, pitted, sliced
1/4 cup: Sugar,
2 tbsp: Sugar,
1 tsp: 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,
Directions:
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, 1/4 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: McCalls August 1993
Source from luhu.jp
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, 1/4 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: McCalls August 1993
Source from luhu.jp