-
1
For the filling:
-
2
Fill a large stockpot halfway with water and bring to a boil.
-
3
While water is boiling, take a paring knife and cut a 1/2-inch X on the bottom of each plum. Set aside.
-
4
Fill a large bowl with ice and water and set aside.
-
5
When water is boiling, gently drop plums into water for 30 to 45 seconds.
-
6
Remove with a slotted spoon and immediately submerge in ice water for 2 to 3 minutes.
-
7
Remove and dry plums gently with a paper towel.
-
8
Over a medium-sized bowl, remove skins from plums - they should slip off fairly easily.
-
9
Slice plums in half and remove pits.
-
10
Toss with sugar, cinnamon, and lemon juice and set aside.
-
11
For the crust:
-
12
Preheat oven to 375 degree F.
-
13
Grind the almonds in a food processor until they are a fine crumb.
-
14
Add the pastry flour, salt, cinnamon, nutmeg and sugar to the almond in the processor and pulse 5 times to incorporate.
-
15
Add butter and oil and pulse for about 20 seconds, until mixture forms small clumps.
-
16
Add the egg white and pulse an additional 20 to 30 times, until mixture forms a ball, being sure not to over-process.
-
17
Dough will hold together, but be slightly sticky.
-
18
Evenly press dough into the bottom and sides a 9-inch tart pan with a detachable bottom.
-
19
Bake for 8 to10 minutes, or until surface of tart is no longer shiny.
-
20
Remove from oven and let cool.
-
21
Place tart shell on a cookie sheet.
-
22
Toss plum halves in their own juices in bowl.
-
23
Arrange plums, cut-side down, in the tart shell, crowding as many plums as you can into tart.
-
24
Bake for 15 to 20 minutes, or until fruit is slightly tender but still firm.
-
25
Remove from the oven and let cool.
-
26
For the glaze:
-
27
Heat preserves over a low flame or in microwave until melted.
-
28
Combine with water and brush surface of tart.
