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1
Preheat oven to 375F.
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2
Combine first 3 ingredients in processor.
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3
Using on/off turns, cut in butter until mixture resembles coarse meal.
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4
Mix 2 tablespoons ice water and vanilla in small bowl.
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5
Pour water mixture over dough.
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6
Process until moist clumps form.
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7
Gather dough into ball; flatten into disk.
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8
Roll out on floured surface to 12-inch round.
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9
Transfer to 9-inch-diameter tart pan with removable bottom.
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10
Trim overhang to 1/2 inch.
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11
Fold overhang in and press, forming double-thick sides.
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12
Using fork, pierce dough all over.
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13
Freeze 15 minutes.
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14
Bake crust until pale golden, about 30 minutes (crust may shrink slightly).
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15
Cool on rack.
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16
Maintain oven temperature.
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17
Finely grind almonds with sugar in processor.
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18
Add egg, butter and 2 teaspoons framboise.
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19
Process until batter forms.
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20
Pour filling into crust.
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21
Arrange plums atop filling.
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22
Bake until plums are tender and filling is golden and set, about 50 minutes.
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23
Melt jelly with remaining 2 teaspoons framboise in heavy small saucepan over medium-low heat.
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24
Brush jelly mixture over plums.
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25
Cool tart.
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26
Serve at room temperature with whipped cream, if desired.
