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1.
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Prepare the pastry: Combine the flour, butter, sugar, and salt in the bowl of a food processor.
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Process the mixture until it resembles a coarse meal.
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Add the egg yolk and cold water; process until the dough just comes together in the side of the bowl.
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Wrap the dough in plastic wrap and refrigerate for 1 hour to chill.
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2.
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Preheat the oven to 400F.
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Combine the almonds, 1/4 cup of the sugar, and the flour in the food processor; process until it resembles powder.
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Reserve.
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3.
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On a lightly floured surface, roll the dough out 1/8-inch thick into a large rectangle; transfer to a 12x15-inch baking sheet.
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Spread the reserved almond mixture over the bottom of the dough, leaving a 1- to 1 1/2-inch border.
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4.
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Arrange the plums, cut-side down, over the almond mixture.
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Fold the dough up over the plums, pressing and pinching it together to make a nice edge.
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Sprinkle the remaining 2 tablespoons of sugar over the plums, then dot with butter.
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5.
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Bake for 1 hour, or until the filling is bubbly and the crust is golden.
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Meanwhile, whisk together the red currant jelly and Grand Marnier.
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Brush the mixture over the entire tart just after it comes out of the oven.
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Cool the tart slightly.
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Cut into squares and serve warm.
