PASTRY:

1/2 cup (1 stick) butter
2 cups all-purpose flour
1/4 cup sugar
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. grated lemon peel
1/4 tsp. ground mace
1 egg, beaten
2 tbsp. cold water

Cut butter into flour, sugar, baking powder, salt, lemon peel and mace until mixture resembles fine crumbs. Mix egg and water, then stir into flour mixture. Gather pastry into a ball and knead just until smooth, 5 or 6 times. Press evenly on bottom and side of ungreased round layer pan, 9 x 1 1/2 inches.

PLUM TOPPING:

2 lb. purple or red plums (or Italian plums), cut in half and pitted (about 5 cups)
3/4 cup sugar
2 tbsp. all-purpose flour
1 tsp. ground cinnamon
1/4 cup slivered almonds (optional)

Place plum halves cut side down and overlapping slightly in pastry-lined pan. Mix sugar, flour and cinnamon, then sprinkle over plums. Top with almonds, if desired.

Bake in 375°F oven until pastry is golden brown and plums begin to bubble, about 40 minutes.

Submitted by: Dalyte