Every time we look at the cross, Christ seems to say to us, 'I am here because of you. It is your sin I am bearing, your curse I am suffering, your debt I am paying, your death I am dying.' Nothing in history or in the universe cuts us down to size like the cross. All of us have inflated views of ourselves, especially in self-righteousness, until we have visited a place called Calvary. It is there, at the foot of the cross, that we shrink to our true size.

John Stott

CATEGORY	CUISINE	TAG	YIELD
Fruits, Eggs, Dairy		Desserts, Pies, Fruits, Soup/stews	8	Servings

INGREDIENTS

		Pate Sucree (separate recipe), chilled
3	tb	Almond paste (about 3 oz)
1	tb	All-purpose flour
1 1/4	lb	Santa Rosa plums (4 or 5), pitted and sliced into 1/4-inch-thick wedges
2	ts	Sugar
1	lg	Egg yolk beaten with 1 T
		Heavy cream, for egg wash
1/4	c	Plum or red-currant jam

INSTRUCTIONS

1. Heat oven to 375'. Set a 4 1/2-by-14-inch bottomless tart form on a
parchment-lined baking sheet. Roll out pastry to 1/8 inch thick, it should
be about 3 inches longer and wider than tart form. Roll pastry onto pin and
unroll over form; let extra dough hand over the edge. Fit dough into form.
2. Crumble almond paste evenly over pastry and sprinkle flour evenly on
top. Neatly overlap sliced plums in a fish-scale pattern on top of flour
and sprinkle with sugar. Fold sides of pastry over plums and tear to create
a 1-inch free-form edge. Chill for 10 to 15 minutes. Brush pastry with egg
wash. Bake until crust is golden brown and fruit is bubbling, about 35
minutes.
3. Meanwhile, heat jam and 2 T water in a small saucepan over medium heat.
Remove from heat and strain if necessary, discarding fruit solids. Brush
warm glaze over fruit. Cool slightly, remove tart form, and serve.
Martha Stewart Living/August/94  Scanned & fixed by Di Pahl
Posted to MM-Recipes Digest V4 #033 by John Merkel <jmerk@doitnow.com> on
Jan 31, 1997.

A Message from our Provider:

“Can’t change? Jesus frees us”