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Prep Time: 1 Minutes Cook Time: 50 Minutes |
Ready In: 51 Minutes Servings: 8 |
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This is out of The Summertime Cookbook I make it for special occasions. Ingredients:
1 cup flour, all purpose |
6 tablespoons butter |
1 egg yolk |
1 tablespoon water, approximately |
2 (16 1/2 ounce) cans purple plums, drained |
1 cup almonds, ground |
1/2 cup granulated sugar |
2 teaspoons lemon rind, grated |
1 egg, lightly beaten |
2 tablespoons butter |
1 tablespoon granulated sugar, extra |
2 teaspoons cinnamon |
Directions:
1. Sift flour into bowl, cut in butter, add egg yolk and enough water to mix to a dry dough.
2. Turn onto lightly floured surface, knead lightly until smooth, cover, refrigerate 30 minutes.
3. Roll pastry large enough to line a 9-inch flan pan, refrigerate 30 minutes.
4. Meanwhile halve and seed plums, drain on absorbent paper.
5. Combine almonds, sugar, lemon rind and egg in bowl, mix to a paste.
6. Combine extra sugar and cinnamon thoroughly.
7. Spread almond mixture into pastry case, top with plums, dot with butter, sprinkle with sugar mixture.
8. Bake in 375°F oven about 50 minutes or until golden brown.
9. Dust with powdered sugar, serve warm or cold with shipped cream and sliced almonds.
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