½ cup chilled, unsalted butter, cut into ½ inch cubes
1 large egg yolk
2 Tbsp. whipping cream, chilled
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
Filling:
2 ¼ lbs. plums (about 12), pitted and sliced thin
½ cup sugar
2 Tbsp. + 2 tsp. cornstarch
Instructions
Tart Crust
Blend first four ingredients in processor until nuts are finely ground.
Add butter: process until mixture resembles coarse meal. Add yolk and whipping cream. Blend, pulsing until dough comes together.
Press along 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
Blend flour, almond paste, and sugar in processor until almond paste is finely ground. Add butter and pulse, until coarse crumbs form. Transfer crumble to bowl; mix in almonds.
Filling
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.
Recipe by Kuhn Orchards at https://kuhnorchards.com/plum-tart-with-marzipan-crumble/