Peach and plum tart - country living
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | tablespoons | Butter, softened |
| ⅓ | cup | Sugar |
| 1 | large | Egg |
| 1 | teaspoon | Vanilla extract |
| ¼ | cup | Almond paste |
| ¼ | cup | (1/2 stick) butter, softened |
| 3 | tablespoons | Sugar |
| 1 | tablespoon | Lemon juice |
| 1 | teaspoon | Grated lemon rind |
| 1 | large | Egg |
| 2 | tablespoons | Milk |
| 1⅓ | cup | Unsifted all-purpose flour |
| 1 | teaspoon | Baking powder |
| ¼ | teaspoon | Salt |
| 3 | tablespoons | All-purpose flour |
| 2 | mediums | Peaches, peeled, pitted, and thinly sliced |
| 2 | mediums | Plums, pitted and thinly sliced |
| 1 | tablespoon | Sliced natural almonds, toasted |
Directions
COOKIE CRUST
ALMOND FILLING
1. Prepare Cookie Crust: In large bowl, with electric mixer on medium speed, beat butter and sugar until light and fluffy. Beat in egg and vanilla until blended. Reduce mixer speed to low. Gradually beat in flour, baking powder, and salt just until combined; press into a ball. Wrap dough and refrigerate 20 minutes.
2. Meanwhile, prepare Almond Filling: In medium-size bowl, with electric mixer on medium speed, beat almond paste, butter, sugar, lemon juice, and lemon rind until smooth. Beat in egg and milk. Beat in flour just until blended.
3. When dough has chilled, heat oven to 375'F. On lightly floured waxed paper, roll out dough to 13-inch round. Invert dough round onto 12-inch pizza pan; remove waxed paper and press dough into bottom of pan. Fold excess dough under so that it is even with rim of pan.
4. With fork, pierce bottom of crust in several places and bake 10 minutes. Spread Almond Filling over crust and randomly scatter peach and plum slices on top. Bake 25 to 30 minutes longer or until crust is golden and fruit is soft. Cool tart completely on wire rack. Top with sliced almonds, if desired, and serve.
Country Living/August/94 Scanned & fixed by Di Pahl & <gg>