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Use purple, black or red plums to fill this delicious dessert, which gets its almond flavor from the Frangipane.

Martha Stewart Living, October 1998

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Recipe Summary

Yield:
Makes one 4 - by - 1 3 - inch tart
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 375 degrees. Have ready a 4-by-13- inch tart pan with removable bottom. On a lightly floured surface, roll out dough to an 8-by-16-inch rectangle, about 1/8 inch thick. Place dough in pan; gently press dough into pan. Trim dough flush with top of pan.

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  • Spread frangipane in an even layer on bottom of shell; chill shell 20 minutes.

  • Gently press plums into frangipane. Place tart on a baking sheet. Bake until frangipane is brown and crust is golden, about 45 minutes. Transfer to a wire rack to cool. Serve.

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