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Almond-Plum Tart

1 1/4 cups all-purpose flour
2 teaspoons sugar
1/2 teaspoon salt
1/3 cup shortening
3 to 4 tablespoons cold water
8 to 10 plums
1 cup finely ground almonds
1/3 cup sugar
1 egg
1/2 teaspoon finely shredded lemon peel
1/2 teaspoon ground cinnamon
1/4 teaspoon almond extract
2 tablespoons butter
1/3 cup currant jelly, melted

For pastry, stir together the flour, the 2 teaspoons sugar, and
salt. Cut in shortening till pieces are the size of small peas.
Sprinkle 1 tablespoon of the water over part of the mixture; gently
toss with a fork. Push to side of bowl; repeat till all is moistened.
Form dough into a ball.

On a lightly floured surface roll dough into a 12 inch circle.
Transfer to a 9 inch quiche dish. Trim edges of dough even with
rim of pan.

Halve and pit plums. In a mixer bowl, combine almonds, the 1/2
cup sugar, egg, lemon peel, connamon, and almond extract. Beat
with electric mixer on low speed till combined. Spread almond
mixture evenly in pastry shell. Place plums, cut side down, atop
almond mixture. Dot with butter.

Bake in a 375F oven 50 minutes or until crust is brown and juice
from plums is nearly evaporated. Cool on wire rack. Brush top
with melted jelly. Makes 6 to 8 servings.


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