Almond-Plum Tart recipe

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

Procedures:
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.
<br>
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.
<br>
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.
<br>
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.
<br>
Makes 6 to 8 servings.