Plum-Almond Tart

1. 1. Preheat oven to 400F.
2. On lightly floured surface, roll thawed pastry sheet to 14x12 inch rectange.
3. With sharp knife, cut off 2 inches from ong side to make a 12 inch square; cut 14x2 inch strip lengthwise into four 1/2 inche wide strips.
4. Brush edges of pastry square with water; attach a pastry strip on top of each edge, pressing gently and trimming to fit. Place on baking sheet.
5. 2. Sprinkle almonds over pastry (not over strips).
6. 3. In bowl, combine plums, 1/4 cup sugar and the lemon zest; toss to combine.
7. Arrange plums, overlapping, in rows over almonds; reserve any juices from plums.
8. Sprinkle plums with remaining 2 T sugar.
9. Bakei 20 to 25 minutes or until browned and bubbly.
10. Brush top with any reserved plum juice.
11. Serve warm or at room temperature.
12. From: McCall's August 1993.