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1
To make the dough, combine the flour, sugar, and butter in the bowl of a food processor; pulse until the butter resembles coarse crumbs. Add the yolk and process until combined. Add the cream, a little at a time, and process until the dough just comes together. Transfer to a lightly floured board and gently knead to bring it together. Divide the dough into 2 disks, wrapping both in plastic, and freeze one for another use. Chill the other disk for 30 minutes before rolling out.
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2
Roll the dough disk into a 12-inch circle on a lightly floured board. Carefully transfer to a 9- or 10-inch tart pan with a removable bottom, pressing any remaining bits and pieces into the edge so that it is a little thicker on the sides. Don't worry if the dough breaks as you transfer it; simply press the remaining dough into the pan, and/or patch the torn areas with scraps. Prick the bottom with a fork. Freeze the shell.
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3
Meanwhile, to make the filling, grind the almonds with the 2 tablespoons sugar in a food processor until medium fine; you still want to see and feel the texture. Beat the remaining 3/4 cup sugar with the butter in a stand mixer. Beat in the eggs, one at a time, until just blended. Beat in the ground almonds, flour, and brandy. Chill the filling long enough for it to firm up just a bit, about 20 minutes.
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4
Preheat the oven to 350u00b0F.
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5
Spread a thin layer of jam (a scant 1/4 cup or so) on the bottom of the uncooked tart shell and spread the almond filling over the top. Gently push the plum halves, cut side up, into the filling. Brush the plums with a little brandy. Bake for 50 to 60 minutes, until the filling is golden brown and set in the middle. Cool on a rack before carefully removing the tart from the pan. Warm any remaining jam with a little water to make a thin glaze and brush over the tart before serving.
