Ingredients

• 200 g All-purpose flour
• 100 g Cold unsalted butter, cubed
• 2 tablespoons Granulated sugar (for pastry)
• 0.5 teaspoon Salt
• 4 tablespoons Ice water
• 1 kg Mirabelle plums, washed, pitted, and halved
• 50 g Granulated sugar (for plums)
• 30 g Almond flour (or finely ground almonds)
• 1 tablespoon Powdered sugar (for dusting)

Instructions

1. 1

   **Prepare the Pastry:** In a large bowl, combine flour, 2 tablespoons granulated sugar, and salt. Add cold, cubed butter and cut it into the flour using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Gradually add ice water, mixing gently until a dough just comes together. Do not overmix. Form into a disc, wrap in plastic, and chill for at least 30 minutes.

2. 2

   **Prepare the Plums:** While the pastry chills, wash, pit, and halve the Mirabelle plums. Set aside.

3. 3

   **Preheat Oven & Prepare Tart Pan:** Preheat your oven to 190°C (375°F). Lightly butter and flour a 24-26 cm (9.5-10 inch) tart pan with a removable bottom.

4. 4

   **Roll Out Pastry:** On a lightly floured surface, roll out the chilled pastry into a circle slightly larger than your tart pan. Carefully transfer the pastry to the prepared tart pan, pressing it gently into the bottom and sides. Trim any excess dough from the edges. Prick the bottom lightly with a fork.

5. 5

   **Assemble the Tart:** Sprinkle the almond flour evenly over the bottom of the pastry crust. Arrange the halved Mirabelle plums, cut-side up, tightly packed over the almond flour. Sprinkle the remaining 50g granulated sugar evenly over the plums.

6. 6

   **Bake the Tart:** Place the tart on a baking sheet and bake for 35-45 minutes, or until the crust is golden brown and the plums are tender and slightly caramelized.

7. 7

   **Cool and Serve:** Let the tart cool completely on a wire rack before carefully removing it from the pan. Dust with powdered sugar just before serving. Serve warm or at room temperature.