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1
Position rack in bottom third of oven and preheat oven to 400F.
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2
Line large rimless baking sheet with foil.
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3
Roll out puff pastry on lightly floured working surface to 14-inch square.
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4
Cut off 1-inch-wide strips from each side of square.
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5
Brush strips with beaten egg.
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6
Place strips atop edges of pastry square, egg side down, pressing to adhere.
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7
Trim ends to fit.
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8
Transfer pastry square to prepared baking sheet.
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9
Mix together almonds, 2 tablespoons sugar and flour in small bowl.
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10
Sprinkle evenly over bottom of pastry.
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11
(Can be made 3 hours ahead.
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12
Chill.)
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13
Put plums in large bowl.
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14
Add 4 tablespoons sugar, and stir until evenly coated.
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15
Place plums decoratively over almond mixture.
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16
Bake until pastry is golden brown and puffed and plums are tender, 25 to 35 minutes.
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17
Remove from the oven and transfer pan to wire rack.
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18
Using metal spatula, loosen tart from baking sheet, leaving tart on sheet.
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19
Add jams and water in heavy small saucepan, stir over low heat until jam melts.
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20
Brush jams over warm plums.
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21
Serve warm, at room temperature or chilled.
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22
Just before serving:
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23
For the topping:
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24
Add cream, sour cream and 1 tablespoon sugar in a bowl with an electric mixer until soft peaks form.
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25
Spoon topping on top of the tart and serve.
