Plum Frangipane Tart

It has been awhile since I posted a new recipe and, now that my air conditioner is fixed, I have been in the mood to cook. I found this tart recipe in the September issue of Woman's Day magazine. It is GREAT and soooo easy (ssshhh Shelia, I am going to take this to our Thanksgiving get together and we will just let people think I worked hard on it!! Ingredients:

1 roll (7oz) almond paste (I love anything with almond paste in it!!)
1 refrigerated pie crust (I make my own pie crust but it was easier to buy this crust. Plus, it is in a perfect circle and that made assembly so much easier)
3 medium red or black plums (I used firm ones since they will be cooked and get softer)
2 TBS sugar (I used a little more than that because I dressed up the crust)

Heat your over to 450.

The recipe calls for you to roll your almond paste out between 2 sheets of plastic wrap until it is an 8 inch circle. I did that with the first tart I made and it was a pain in the butt! Almond paste cracks a lot. So, for the 2nd tart, I grated the paste up with a cheese grater.

Unroll the pie crust and place on your baking sheet. Place your almond paste on the crust in the middle. I marked off my 8 inch circle on the pie crust and sprinkled my paste evenly in that 8 inch circle. Cut each plum into 8 pieces and arrange on top of the almond paste. Sprinkle with sugar.
Fold edges of the pie crust over the plums leaving the middle totally open. At this point, even though the recipe did not call for it, I sprinkled a fed chopped almonds over the plums. I also lightly sprinkled water on the crust and topped it with some sugar to make the crust look more fancy.
Bake for 15 minutes. Reduce oven to 375 and bake 25 minutes or until crust is lightly browned and plums are juicy and tender. Remove to a wire rack to cool. Serve warm or at room temperature.

Everyone that has tried the tart has liked it. I think you could substitute different fruits and still come out with an impressive tart. The wonderful secret is the almond paste. I think it looks very impressive but it is really so very easy!!

So what new recipe have you tried lately?