Wednesday, November 29, 2006

Plum Tart

1 roll (7 oz.) almond paste
1 refrigerated pie crust (Pillsbury)
3 medium red or black plums (about1 lb.), each cut in 8 wedges
2 Tbsp. sugar

1.Heat 0ven to 450 F. Have a baking sheet ready.
2. With a rolling pin, roll almond paste between 2 sheets of plastic wrap to an 8-in. diameter circle.
3. Unroll pie crust directly on ungreased baking sheet. Peel plastic wrap from almond paste; center on pie crust.
4. Arrange plums on almond paste. Sprinkle with sugar;fold edges of pastry over plums, crimping dough to fit.
5. Bake 15 minutes. Reduce oven to 375 F and bake 25 minutes or until crust is lightly browned and plums are juicy andtender. Remove to a wire rack to cool.

Serve warm or at roomtemperature.SERVES 8Per serving: 267 cal, 3 g pro, 33 g car, 1 g fiber, 14 g fat (4 g sat fat), 5 mg chol, 98 mg sodENJOY!!

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