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1
To make the crust:
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2
Blends flour, almonds, sugar and salt in food processor until nuts are finely ground and well blended.
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3
Add butter, process until mixture resembles coarse meal.
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4
Add cream and yolk.
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Pulse until dough comes together.
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6
Press over bottom and up sides of 11-inch-diameter tart pan with removable bottom.
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7
Pierce all over with fork.
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Refrigerate at least a couple of hours or up to 1 day.
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9
Preheat oven to 400F.
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Bake crust until golden, pressing with back of fork every 5 to 8 minutes if crust bubbles, 24 to 28 minutes.
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11
Transfer crust to a wire rack and let cool.
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12
Reduce oven temperature to 375F.
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13
Add flour, almond paste and sugar in food processor, blend until almond paste is finely ground and well mixed.
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14
Add butter and pulse until coarse meal forms.
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15
Transfer meal to bowl, and stir in almonds.
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16
Mix together all ingredients in large bowl until incorporated.
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17
Sprinkle 3/4 cup crumble over cooled crust.
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18
Place plums on top.
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19
Sprinkle remaining crumble over plums.
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20
Bake tart until filling bubbles thickly and top is golden, 38 to 42 minutes.
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21
Transfer on a wire rack and allow to cool for 30 minutes.
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22
Push up pan bottom to release tart and let cool completely.
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23
Note: It can be made 8 hours in advance and let stand at room temperature.
