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1
Preheat oven to 375F.
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2
Roll out crust dough on lightly floured surface to 13-inch round.
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3
Transfer dough to 9-inch-diameter tart pan with removable bottom.
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4
Gently press dough into tart pan; trim excess.
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5
Freeze crust 15 minutes.
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6
Place tart pan on baking sheet.
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7
Bake crust 10 minutes; pierce with toothpick if crust bubbles.
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8
Continue to bake until crust is pale golden, about 12 minutes.
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9
Cool crust on baking sheet 15 minutes.
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10
Maintain oven temperature.
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11
Blend all ingredients except plums in processor until almonds are finely ground.
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12
Spread frangipane filling in prepared crust.
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13
Place plum halves, skin side up, on work surface.
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14
Cut 1 plum half into thin parallel slices, keeping plum intact (do not cut through end).
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15
Press gently to fan slices.
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16
Repeat with remaining plum halves.
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17
Place fanned plums, skin side up, atop frangipane; press gently to anchor.
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18
Bake tart on baking sheet until frangipane is puffed and golden and plums are tender, about 30 minutes.
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19
Remove tart from baking sheet; transfer to rack.
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20
Stir apricot jam and brandy in heavy small saucepan over medium heat until mixture boils.
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21
Strain glaze into small bowl.
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22
Brush glaze generously over plums.
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23
Cool tart completely.
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24
(Tart can be prepared 8 hours ahead.
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25
Let stand at room temperature.)
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26
Push pan bottom up to free tart from pan.
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27
Cut tart into wedges and serve.
