Almond-Plum Tart

1 1/4 cups all-purpose flour

2 teaspoons sugar

1/2 teaspoon salt

1/3 cup shortening

3 to 4 tablespoons cold water

8 to 10 plums

1 cup finely ground almonds

1/3 cup sugar

1 egg

1/2 teaspoon finely shredded lemon peel

1/2 teaspoon ground cinnamon

1/4 teaspoon almond extract

2 tablespoons butter

1/3 cup currant jelly, melted

For pastry, stir together the flour, the 2 teaspoons sugar, and salt. Cut

in shortening till pieces are the size of small peas. Sprinkle 1 tablespoon

of the water over part of the mixture; gently toss with a fork. Push to

side of bowl; repeat till all is moistened. Form dough into a ball.

On a lightly floured surface roll dough into a 12 inch circle. Transfer to

a 9 inch quiche dish. Trim edges of dough even with rim of pan.

Halve and pit plums. In a mixer bowl, combine almonds, the 1/2 cup sugar,

egg, lemon peel, connamon, and almond extract. Beat with electric mixer on

low speed till combined. Spread almond mixture evenly in pastry shell.

Place plums, cut side down, atop almond mixture. Dot with butter.

Bake in a 375F oven 50 minutes or until crust is brown and juice from plums

is nearly evaporated. Cool on wire rack. Brush top with melted jelly.

Makes 6 to 8 servings.