Plum Tart

Ingredients

• 1.25 cups all-purpose flour
• 0.5 cup powdered sugar
• 0.25 tsp fine salt
• 0.5 cup unsalted butter – cold, cut into 0.5-inch cubes
• 1 large egg yolk
• 2 tbsp ice water
• 0.5 cup unsalted butter – softened
• 0.5 cup granulated sugar
• 0.75 cup almond flour
• 1 tbsp all-purpose flour
• 1 large egg
• 0.5 tsp vanilla extract
• 1.5 pounds plums – pitted and sliced into 0.5-inch wedges
• 2 tbsp granulated sugar
• 1 tsp lemon juice
• 0.25 cup apricot jam
• 1 tsp water

Instructions

1. Combine 1.25 cups all-purpose flour, 0.5 cup powdered sugar, and 0.25 tsp fine salt in a mixing bowl or food processor.
2. Cut in 0.5 cup cold unsalted butter until the mixture is sandy with pea-size bits of butter remaining.
3. Add 1 large egg yolk and drizzle in up to 2 tbsp ice water, mixing just until the dough clumps when pressed.
4. Gather into a disc, wrap, and chill until firm, 45–60 minutes.
5. On a lightly floured surface, roll the dough to a 12-inch round. Fit into a 9-inch tart pan with a removable bottom, trim the edge, and dock the base. Freeze 15 minutes. Meanwhile, preheat the oven to 375°F (190°C).
6. Line the shell with parchment and fill with pie weights. Bake until edges look set, 15–18 minutes. Remove weights and parchment and bake until lightly golden, 5–8 minutes more. Cool 10 minutes. Reduce oven to 350°F (175°C).
7. Make the frangipane: Cream 0.5 cup softened unsalted butter with 0.5 cup granulated sugar until light, 2–3 minutes. Beat in 1 large egg and 0.5 tsp vanilla extract. Mix in 0.75 cup almond flour and 1 tbsp all-purpose flour until smooth.
8. Prepare the fruit: In a bowl, toss 1.5 pounds plums with 2 tbsp granulated sugar and 1 tsp lemon juice.
9. Spread the frangipane evenly in the warm tart shell. Arrange the plums snugly on top. Bake at 350°F until the frangipane is puffed and set and the plums are tender with deeply golden edges, 35–45 minutes. Cool 20–30 minutes.
10. Warm 0.25 cup apricot jam with 1 tsp water until fluid, then brush over the fruit. Serve at room temperature.