Plum Tart

[carnation037]

Plum Tart

Crust:
1 c. flour
3/4 c. sliced almonds
1/4 c. sugar
1/8 tsp. salt
1/2 c. (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
2 T. chilled whipping cream
1 lg. egg yolk

Crumble:
3/4 c. flour
1/2 c. almond paste (about 5 oz.), packed
1/2 c. golden brown sugar, packed
6 T. (3/4 stick) chilled unsalted butter, cut into 1/2" cubes
1/4 c. sliced almonds

Filling:
2 1/4 lb. plums (about 12), halved, pitted, thinly sliced
1/2 c. sugar
2 T. plus 2 tsp. cornstarch

For Crust: Blend first flour ingredients in processor until nuts are
finely ground. Add butter; process until mixture resembles coarse meal.
Add cream and yolk. Blend, using on / off turns, until dough comes
together. Press over bottom and up sides of 11" diameter tart pan with
removable bottom.
Pierce all over with fork. Chill at least 2 hours and up to 1 day.
Preheat oven to 400F. Bake crust until golden, pressing with back of
fork every 5 minutes. Transfer crust to rack; cool. Reduce oven
temperature to
375F.
For filling: Combine all ingredients in medium bowl; toss to blend well.
Sprinkle 3/4 c. crumble over cooled crust. Top with plums. Sprinkle
with remaining crumble.
Bake tart until filling bubbles thickly and top is golden, about 40
minutes.
Cool 10 minutes. Push up pan bottom to release tart. Cool. (Can be
made 8 hours ahead. Let stand at room temperature)
Serves 10-12.