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1
To make the crust, place the almonds in a food processor and pulse until coarsely ground.
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2
Place in a bowl and toss with the flour.
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3
Use an electric mixer to beat the butter and sugar until light and fluffy, scraping down the sides of the bowl as necessary.
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4
Add the egg, lemon zest and salt.
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5
Add the flour mixture and begin mixing on low speed; then raise the speed just until the flour is incorporated.
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6
Turn the dough out on a lightly floured surface and gently knead into a ball.
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7
Flatten, wrap in plastic and refrigerate for 2 hours.
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8
Line 2 baking sheets with parchment paper.
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9
Divide the dough into 8 equal pieces.
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10
On a lightly floured surface, roll 1 piece into a 5 1/2-inch circle (the dough breaks easily but can be pressed back together).
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11
Use a 5-inch round (cup, plate or cardboard) as a guide to cut the dough into a 5-inch circle.
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12
With a wide spatula, transfer to 1 of the baking sheets.
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13
Repeat with the remaining dough, placing the circles 2 inches apart.
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14
Refrigerate 30 minutes.
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15
Preheat the oven to 350 degrees.
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16
Bake the crusts until lightly golden, about 10 to 12 minutes.
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17
Set aside to cool.
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18
To make the filling, place the whole almonds and 1 teaspoon of sugar in a food processor and pulse until ground.
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19
Place in a bowl and stir in the 1/2 cup of sugar, eggs and lemon zest.
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20
Set aside.
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21
Halve and pit the plums.
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22
Cut each half into 5 or 6 thin wedges.
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23
Spread the filling over the crusts, leaving a 1/2-inch border.
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24
Arrange the plums in a circular pattern over the filling.
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25
Sprinkle with 1/2 teaspoon of sugar and a few sliced almonds over each tart.
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26
Bake until the plums are lightly caramelized, about 20 minutes.
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27
Meanwhile, to make the compote, scrape the seeds from the vanilla bean.
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28
Place the pod and seeds in a small saucepan with the plums and sugar.
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29
Cook over low heat, stirring often, until the compote is thick, about 20 minutes.
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30
Keep warm.
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31
To serve, place a warm tart on each of 8 plates and surround with the warm compote.
