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1
To prepare dough, in a food processor, combine flours, sugar and salt and pulse a few times.
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2
Add butter and cream cheese.
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3
Process until mixture just comes together.
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4
Turn dough onto a piece of plastic wrap, press it into a disk, wrap it well and refrigerate until chilled, at least 2 hours or overnight.
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5
Heat oven to 375 degrees.
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6
Cut dough into 8 equal pieces.
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7
Roll each piece between sheets of plastic wrap into 1/8-inch-thick rounds (about 6 inches in diameter).
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8
Place pastry rounds on one or two baking sheets that have been lined with parchment paper or nonstick liners.
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9
Chill rounds while preparing filling.
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10
For filling, in a food processor, combine almonds with 1 tablespoon of sugar.
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11
Pulse until mixture becomes a fine meal (avoid over-processing).
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12
Add butter, 2 eggs, flour, vanilla and salt and process until combined.
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13
In a bowl, beat remaining egg with 1 tablespoon water.
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14
Brush this egg wash over prepared pastry rounds.
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15
Spoon about 2 tablespoons almond filling in center of each pastry round and spread it to within 2 inches of the edge.
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16
Arrange plum slices in a spiral over filling.
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17
Sprinkle raw sugar generously over plums.
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18
Fold edges of tart dough up over edges of plums.
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19
Dough will overlap.
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20
Bake tarts until pastry is golden brown, about 18 to 20 minutes.
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21
Serve warm with whipped creme fraiche or vanilla ice cream.
