1. Preheat oven to 205°C (400°F).
2. Roll dough out into a circle of about 12 cm in diameter and prick with a fork.
3. In a ten-inch oven-safe skillet, melt butter and sugar on medium high heat to produce a light-coloured caramel.
4. Reduce heat to medium and fit the plums snugly into the skillet with the hole left by the stone facing upward. Sprinkle fruit with cinnamon and nutmeg.
5. Cook six to eight minutes until plum bottoms are well browned. Remove from heat and sprinkle evenly with almonds.
6. Cover with pastry dough, tucking extra dough inside and bake for 20 minutes until dough is golden brown. Let cool fi ve minutes before turning the tarte onto a serving plate. If desired, serve with a drizzle of country-style cream.

* Healthful Pastry Dough
For easy-to-cook, nutritious and delicious pastry dough, here is a more healthful option with zero trans fat, 50% less total fat and 75% less saturated fat than commercial pastry dough! Put 375 ml (1½ cups) whole wheat fl our and 60 ml (¼ cup) non hydrogenated
margarine in a bowl. Mix with a fork until texture is uniform with pea-sized pieces. Add 125 ml (½ cup) plain yogurt, mix with your hands and form into two balls. Dare to try it!