Plum and Almond Tart

In bowl, combine flour, sugar, lemon rind and salt. Using pastry blender or 2 knives, cut in butter until mixture is in fine crumbs with a few larger pieces. Stir egg with water; drizzle over flour mixture, stirring briskly with fork until pastry holds together. Knead lightly into ball; flatten into disc. Wrap and refrigerate for 30 minutes. (Pastry can be refrigerated for up to 3 days or frozen for up to 3 months; thaw if necessary. Let stand at room temperature for 15 minutes before rolling out.)

On lightly floured surface, roll out pastry to 1/8-inch (3 mm) thickness; fit into 11-inch (28 cm) flan pan with removable bottom. Refrigerate for 30 minutes. Prick pastry with fork; line with foil and add pie weights or dried beans. Bake in 375°F (190°C) oven for 15 minutes. Lift out foil with weights; bake for about 5 minutes longer or until golden. Let cool.

Almond Filling: In bowl, beat butter with sugar; beat in eggs and vanilla. Stir in almonds until blended. Pour into cooled pastry shell. Arrange plums, cut side up, over filling.

Bake in 350°F (180°C) oven for 30 to 40 minutes or until filling is golden brown and plums are tender. Let cool on rack. Sprinkle with icing sugar.