Anything almond, I'm all for it. And this was a very nice, refreshing treat. I think I may have overcooked the filling a bit (or did something wrong while making it), but it was still good nonetheless. This would be good with any summer fruit, peaches, even pears. And did I mention almonds? Plum Almond Tart Makes 6 servings. Recipe from Epicurious. Ingredients For crust 1 cup all purpose flour 1 tablespoon sugar 1/8 teaspoon salt 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces 2 tablespoons ice water 1/4 teaspoon vanilla extract For filling 1/3 cup whole almonds (about 2 ounces) 1/3 cup sugar 1 large egg 3 tablespoons unsalted butter, room temperature 4 teaspoons framboise (raspberry liqueur) or brandy 12 ounces ripe red-skinned plums, pitted, cut into 3/4-inch-thick wedges 1/4 cup red currant jelly Whipped cream (optional) Directions Make crust: Preheat oven to 375°F. Combine first 3 ingredients in processor. Using on/off turns, cut in butter until mixture

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