Updated Apr 23, 2015Chatelaine
cold unsalted butter, cut into cubes
white vinegar, or lemon juice
unsalted butter, at room temperature
granulated sugar, optional
- For crust, whirl flour, sugar and salt in a food processor just until blended. Add butter. Pulse until coarse crumbs form. Add vinegar. Pulse just until mixture starts to form a ball. Place in centre of a 9-inch (23-cm) fluted tart pan with a removable bottom. Lightly flour hands, then press dough from middle of pan to outside edge and up side until even with rim. Place in freezer until firm, 10 to 15 minutes. Meanwhile, place oven rack in bottom position. Preheat oven to 500F (260C).
- For filling, slice unpeeled plums into thin wedges, then set aside. Place butter in a large bowl. Using an electric mixer, beat in sugar until well mixed, 3 minutes. Beat in egg and almond extract, then ground almonds and flour. Scrape into tart shell and smooth surface.
- Tuck plums partway into batter, forming concentric circles. Sprinkle with pinches of sugar. Place tart on a baking sheet. Reduce oven temperature to 400F (200C). Bake on bottom rack of preheated oven until plums are fork-tender, 35 to 40 minutes.