Plum and Almond Tart Recipe

• For Pastry
• 1 cup All-Purpose Flour
• 6 tbsp Butter
• 1 Egg Yolk
• 1 tbsp Water (or as required)
  
  Filling
• 2 (16½ oz) cans Purple Plums (drained)
• 1 cup Almonds (ground)
• ½ cup Sugar (granulated)
• 2 tsp Lemon Rind (grated)
• 1 Egg (lightly beaten)
• 2 tbsp Butter
• 1 tbsp Sugar (granulated, extra)
• 2 tsp Cinnamon
• Powdered Sugar (for dusting)

• Combine together flour, butter, egg yolk and water in a mixing bowl.
• Add enough water to form dry dough.
• Turn the dough on a floured surface and knead until smooth.
• Cover the dough and refrigerate for 30 minutes.
• Roll the dough into a large circle to fit in a 9-inch flan pan. Refrigerate the rolled dough for another 30 minutes.
• Halve the plums and deseed them. Drain on absorbent paper.
• Mix together almonds, sugar, lemon rind and egg in a mixing bowl. Stir well to form a paste.
• In another bowl, mix extra sugar and cinnamon thoroughly.
• Line the dough into a pie pan.
• Spread the almond mixture on the pastry.
• Top with plums and dot with butter.
• Sprinkle the sugar mixture on top.
• Bake at 375 °F for about 50 minutes till the pie turns golden brown.
• Dust the pie with powdered sugar.
• Serve warm or cold with whipped cream and slices almonds.