Ingredients

• 1.5 cups All-purpose flour
• 0.75 cup Cold unsalted butter(cubed)
• 0.5 cup Granulated sugar(for pastry)
• 1 Large egg yolk
• 1 Pinch of salt
• 2 tablespoons Ice cold water(or as needed)
• 2 pounds Fresh plums(halved and pitted, e.g., Mirabelle or Reine Claude)
• 0.33 cup Granulated sugar(for filling, adjust to plum sweetness)
• 2 tablespoons Almond flour (ground almonds)
• 1 tablespoon Unsalted butter(melted, for brushing)
• 1 tablespoon Powdered sugar(for dusting)

Instructions

1. 1

   **Prepare the Pâte Sablée (Sweet Shortcrust Pastry):** In a large bowl, whisk together the flour, 0.5 cup granulated sugar, and salt. Cut in the cold, cubed butter using your fingertips or a pastry blender until the mixture resembles coarse crumbs.

2. 2

   Add the egg yolk and 1 tablespoon of ice-cold water. Mix gently until the dough just comes together, adding more water a teaspoon at a time if needed. Do not overmix. Form into a disc, wrap in plastic, and chill in the refrigerator for at least 30 minutes.

3. 3

   **Roll and Line the Tart Pan:** On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Press it gently into the bottom and up the sides. Trim any excess dough from the edges. Prick the bottom of the crust several times with a fork.

4. 4

   **Prepare the Plums:** Preheat your oven to 375°F (190°C). Halve and pit the plums. If the plums are very large, you can quarter them. Arrange the plum halves snugly on the bottom of the tart crust, cut-side up or down, in concentric circles or rows.

5. 5

   **Assemble the Tart:** Sprinkle the 0.33 cup granulated sugar evenly over the plums. If desired, you can sprinkle 2 tablespoons of almond flour over the base of the tart crust before adding plums to help absorb excess moisture and prevent a soggy bottom.

6. 6

   **Bake the Tart:** Place the tart pan on a baking sheet. Bake for 40-50 minutes, or until the crust is golden brown and the plums are tender and slightly caramelized. If the crust edges start to brown too quickly, cover them loosely with foil.

7. 7

   **Cool and Serve:** Once baked, remove the tart from the oven and let it cool completely on a wire rack before removing it from the tart pan. Brush the top of the plums with a little melted butter for shine, if desired. Just before serving, dust lightly with powdered sugar.