Plum Almond Tart

1/2 pk Frozen puff pastry, 1 sheet

2/3 c Toasted sliced almonds

-finely chopped 1 1/2 lb Plums; halve, pitted, sliced

1/4 c Sugar

2 tb Sugar

1 ts 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 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: McCall's August 1993