Are We Having Plum Yet?

This quick and delicious plum tart is made with store-bought puff pastry, which is rolled and shaped into a free-standing pastry shell, then filled with a mixture of almond paste, eggs, lemon juice, lemon zest and flour. The tart is topped with fresh plum wedges and baked until the crust is golden brown and the fruit is moist and juicy. Sliced almonds are sprinkled over the plums during the last five minutes of baking time.

PLUM-ALMOND TART 1 (about 9 3/4x9-inch) sheet frozen puff pastry, thawed 1/4 cup unsalted butter, softened 1/2 cup almond paste, broken into chunks 1 tablespoon granulated sugar 1 tablespoon grated lemon zest 2 1/2 teaspoons lemon juice 2 tablespoons flour 2 large eggs 1 pound red or purple ripe plums 1 1/2 tablespoons light-brown sugar, packed 1/4 cup sliced almonds

On lightly floured work surface, roll out puff pastry sheet to 10 1/2-inch square and trim to make 10 1/2-inch circle. Then, using 9-inch plate or tart bottom, trace circle in center of dough. Tightly roll up edges of pastry to traced circle and pinch to form 3/4-inch rim. Transfer pastry circle, using 2 spatulas, to baking sheet. Refrigerate 30 minutes to firm or cover tightly with plastic wrap and refrigerate overnight.

Place butter and almond paste chunks in bowl of electric mixer. Beat on medium speed until well blended, 1 to 2 minutes. Add granulated sugar, lemon zest, lemon juice and flour and beat several seconds more to incorporate. Add eggs, 1 at time, beating well after each addition until incorporated. Pour filling into prepared pastry shell on baking sheet.

Rinse and halve plums. Pit and cut into 1/2-inch wedges. Arrange wedges in overlapping circles on top of filling. Sprinkle light-brown sugar on top.

Bake tart at 375 degrees until filling is set, plums are tender and crust is golden, about 40 minutes. Sprinkle almonds over plums and bake 5 minutes more. Remove and cool tart 20 minutes. Serve warm or at room temperature. Makes 6 to 8 servings.

Each of 6 servings contains about: 418 calories; 218 mg sodium; 91 mg cholesterol; 29 grams fat; 44 grams carbohydrates; 9 grams protein; 0.96 gram fiber.