Name: Plum Tart (Not Lost Anymore)
Yield: 4 servings
Ingredients: 1 cup sugar; 12 cup butter, softened; 2 extra large eggs; 1 teaspoon vanilla; 2 teaspoons almond extract; 34 cup almonds (sliced or blanched); 2 teaspoons ground cinnamon; 1 cup flour; 18 teaspoon salt, 2 (may be omitted if using salted butter); 2 lbs black plums or 14 italian prune plums, ripe and pitted; 2 tablespoons sugar; 2 teaspoons cinnamon

Servings: 4 persons

1 cup sugar
12 cup butter, softened
2 extra large eggs
1 teaspoon vanilla
2 teaspoons almond extract
34 cup almonds (sliced or blanched)
2 teaspoons ground cinnamon
1 cup flour
18 teaspoon salt, 2 (may be omitted if using salted butter)
2 lbs black plums or 14 italian prune plums, ripe and pitted
2 tablespoons sugar
2 teaspoons cinnamon

1
1.
2
Grease a 10-inch tart or 9-inch springform pan.
3
2.
4
Preheat oven to 350 deg.
5
F.
6
3.
7
Using food processor, cream 1 cup sugar and butter together; add in eggs, vanilla, and almond extract.
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4.
9
Add almonds and 2 teaspoons cinnamon and continue to process.
10
5.
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Process in dry ingredients.
12
6.
13
Pour into greased pan.
14
7.
15
Slice plums and place on batter in a circular, overlapping pattern, fruit-side up.
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8.
17
Combine 2 Tablespoons sugar and 2 teaspoons cinnamon.
18
9.
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Sprinkle over top of fruit.
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10.
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Bake 60 minutes.
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Cool before serving.
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11.
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Best served slightly warm (may nuke for a few secs to warm).

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Plum Tart (Not Lost Anymore)

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