Easy Plum Tart

1. 1

   Preheat the oven to 400 degrees F. Lay the pastry on a floured surface and cut in half.

2. 2

   Sprinkle one piece with the almonds and some sugar; lay the other piece on top.

3. 3

   Press together with a rolling pin to make a 6-by-14-inch rectangle.

4. 4

   Score a 1-inch border with a knife.

5. 5

   Pierce the middle with a fork and make small slits with a knife.

6. 6

   Transfer to a baking sheet lined with parchment paper, brush with water and bake until golden, 20 to 25 minutes.

7. 7

   Cool on a rack.

8. 8

   Stir 3/4 cup sugar, 2 tablespoons water and the lemon juice in a heavy pan.

9. 9

   Cover and cook over medium-high heat just until the sugar melts.

10. 10

    Uncover and cook, swirling the pan, until amber, about 5 minutes.

11. 11

    Remove from the heat; add the plums, 3 tablespoons butter and the vanilla pod and seeds.

12. 12

    Cook over low heat, tossing, until the plums are soft and the sauce thickens, about 20 minutes.

13. 13

    Add the remaining 3 tablespoons butter and swirl to combine.

14. 14

    Transfer the crust to a platter.

15. 15

    Top with the plums and half of the sauce.

16. 16

    Serve with ice cream and the remaining sauce on the side.

17. 17

    Photograph by Con Poulos

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