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1
Pulse the flour and sugar in a food processor to combine; add the butter and pulse until the mixture resembles bread crumbs.
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2
Add the yolk, then pulse just until the pastry begins to clump together.
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3
Roll out on a floured surface into a 1/8 in (3mm) thick round.
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4
Line the tart pan with the dough.
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5
Cover with plastic wrap and refrigerate for 30 minutes.
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6
Meanwhile, place the plums in a saucepan with water to barely cover, and add the brandy.
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7
Simmer over low heat for 5 minutes, or until the plums are plumped.
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8
Let cool.
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9
Preheat the oven to 400F (200C).
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10
Line the tart pan with wax paper and fill with baking beans.
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11
Bake for 10 minutes, or until the pastry looks set.
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12
Remove the paper and beans, then bake for 10 minutes more, or until the pastry is browned.
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13
Transfer the pan to a rack and cool.
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14
Process 1/2 cup of the almonds and the sugar until finely ground.
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15
Add the remaining ingredients and process until smooth.
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16
Drain the prunes.
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17
Pour the almond cream into the cooled pastry and arrange the prunes on top.
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18
Sprinkle with the remaining almonds.
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19
Bake 30 mins in a 350F (180C) oven, or until the filling is set and golden brown.
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20
Cool, remove the sides of the pan, slice, and serve.
