Plum Tart with Marzipan Crumble

Crust: 

1 cup flour                        

¾ cup sliced almonds           

¼ cup sugar                      

1/8 tsp. salt           

½ cup chilled, unsalted butter, cut into ½ inch cubes           

1 large egg yolk                

2 Tabl. whipping cream, chilled

Blend first four ingredients in processor until nuts are finely ground.  Add butter: process until mixture resembles coarse meal.  Add cream and yolk. Blend,using on/off turns, until dough comes together.  Press over bottom & up sides of 11 inch-diameter tart pan with removable bottom.  Pierce all over with fork.  Chill at least 2 hours & up to 1 day. Preheat oven to 400 degrees.  Bake crust until golden brown, pressing with back of fork every 5 min. if crust bubbles, about 25 min.  Transfer crust to rack: cool. Reduce oven temp. to 375 degrees.

Crumble: 

¾ cup flour                 

½ cup almond paste (about 5 oz.)                

½ cup packed brown sugar                

6 Tabl chilled unsalted butter, cut into ½ inch cubes                 

¼ cup sliced  almonds

Blend flour, almond paste & sugar in processor until almond paste is finely ground.  Add butter & blend, using on/off turns, until coarse crumbs form.  Transfer crumble to bowl; mix in almonds.

Filling:  

2 ¼ lbs. plums(about 12), pitted and sliced thin              

 ½ cup sugar               

2 Tabl. plus 2 tsp. cornstarch 

Combine all ingredients in medium bowl; toss to blend well. Sprinkle ¾ cup crumble over cooled crust.  Top with plums.  Sprinkle with remaining crumble.  Bake tart until filling bubbles thickly & top is golden, about 40 min.  Cool 10 min.  Push up pan bottom to release tart.  Cool. Serve at room temp.