Ingredients

• 1 cup flour, all purpose
• 6 tablespoons butter
• 1 egg yolk
• 1 tablespoon water, approximately
• 2 (16 1/2 ounce) cans purple plums, drained
• 1 cup almonds, ground
• 1/2 cup granulated sugar
• 2 teaspoons lemon rind, grated
• 1 egg, lightly beaten
• 2 tablespoons butter
• 1 tablespoon granulated sugar, extra
• 2 teaspoons cinnamon

Instructions

1. Sift flour into bowl, cut in butter, add egg yolk and enough water to mix to a dry dough.

2. Turn onto lightly floured surface, knead lightly until smooth, cover, refrigerate 30 minutes.

3. Roll pastry large enough to line a 9-inch flan pan, refrigerate 30 minutes.

4. Meanwhile halve and seed plums, drain on absorbent paper.

5. Combine almonds, sugar, lemon rind and egg in bowl, mix to a paste.

6. Combine extra sugar and cinnamon thoroughly.

7. Spread almond mixture into pastry case, top with plums, dot with butter, sprinkle with sugar mixture.

8. Bake in 375°F oven about 50 minutes or until golden brown.

9. Dust with powdered sugar, serve warm or cold with shipped cream and sliced almonds.