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1
Cut the butter into small pieces and put in a bowl.
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2
Add 1/2 cup sugar and beat with a mixer on low speed to combine, then on high speed until well blended, about 2 minutes.
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3
Add orange peel, almond extract, salt, and eggs.
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4
Beat on low speed to mix, then on high speed until well blended and smooth, 3 to 4 minutes.
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5
Add 1 cup flour and beat on low to mix, then on high to blend.
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6
Butter and flour an 11- to 11 1/2-inch tart pan (I used a 10-inch) with removable rim.
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7
Scrape batter into pan and spread level.
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8
Rinse plums, cut in half, and pit; cut fruit into 1/4-inch thick slices (I usually slice them thinner).
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9
Overlap all the slices on batter; sprinkle with remaining 2 tablespoons granulated sugar.
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10
Bake on the middle rack of a 375 degree oven until batter that pops up around fruit is lightly browned and tart begins to pull away from pan sides, 35 to 45 minutes.
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11
Let cool about 10 minutes.
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12
Dust with powdered sugar (it will melt quickly on the cut fruit).
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13
Remove pan rim (if tart sticks, use a small knife to release it from the rim) and set on a plate.
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14
Serve hot, warm, or cool.
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15
Serve plain, with slightly sweetened whipped cream, creme fraiche, sour cream, or vanilla ice cream!
