PLUM TART
		        Adapted from Gourmet Magazine

A 9" false bottom tart mold (if you want it to look pretty)

CRUST

1 stick of unsalted butter cut into 1/4" cubic bits (don't use margerine or
      Crisco as you need the water that is part of butter to give the crust
      the right texture, to say nothing of the taste)
1/3 cup sugar
1/4 tsp salt
1-1/4 cups flour

The crust is really a variant on a shortbread crust.  Thoroughly mix the
dry ingredents.  Then, blend in the butter as you would for a pie crust,
until the mixture looks like coarse meal.  (I use my hands for this,
though most cookbooks suggest using two knives or a Cuisinart.)
Press the mixture into the bottom of the tart mold, flattening it and
pushing it about until it fills the mold and holds together like a pie crust.

ALMOND CUSTARD FILLING

1/2 stick unsalted butter, softened
1/4 cup sugar
1 large egg
1/2 cup blanched almonds (roughly 2 oz.) ground fine in a Cuisinart
1 Tbl (or less, to taste) almond extract
1-1/2 tsp finely grated orange zest

Cream butter and sugar until light and fluffy.  Beat in egg and beat until
well combined.  Add orange zest, ground almonds, and almond extract, and
blend them in.

Spread evenly along bottom of tart shell.

PLUMS

Cut 8-10 plums into thin wedges, eighths or thinner.  Layer tightly over
top of almond custard filling.

Bake for 1 hour at 350 degrees.

GLAZE (optional)

After the tart has cooled, glaze the plums with a mixture of jelly disolved
in a little warm water.  We use a "gourmet" quince and rose hip jelly we
can buy sometimes at Cost Plus, but any compatable-tasting jelly will do.