Ingredients
- 1 cup all purpose flour
- 1 tablespoon sugar
- 1/8 teaspoon salt
- 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
- 2 tablespoons ice water
- 1/4 teaspoon vanilla extract
- 1/3 cup whole almonds (about 2 ounces)
- 1/3 cup sugar
- 1 large egg
- 3 tablespoons unsalted butter, room temperature
- 4 teaspoons framboise (raspberry liqueur) or brandy
- 12 ounces ripe red-skinned plums, pitted, cut into 3/4-inch-thick wedges
- 1/4 cup red currant jelly
- Whipped cream (optional)
Directions
- Preheat oven to 375°F. Combine first 3 ingredients in processor. Using on/off turns, cut in butter until mixture resembles coarse meal. Mix 2 tablespoons ice water and vanilla in small bowl. Pour water mixture over dough. Process until moist clumps form. Gather dough into ball; flatten into disk. Roll out on floured surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Trim overhang to 1/2 inch. Fold overhang in and press, forming double-thick sides. Using fork, pierce dough all over. Freeze 15 minutes.
- Bake crust until pale golden, about 30 minutes (crust may shrink slightly). Cool on rack. Maintain oven temperature.
- Finely grind almonds with sugar in processor. Add egg, butter and 2 teaspoons framboise. Process until batter forms. Pour filling into crust. Arrange plums atop filling. Bake until plums are tender and filling is golden and set, about 50 minutes.
- Melt jelly with remaining 2 teaspoons framboise in heavy small saucepan over medium-low heat. Brush jelly mixture over plums. Cool tart. Serve at room temperature with whipped cream, if desired.
