📖 Instructions

1. Prepare the Pastry: In a large bowl, combine 250g of all-purpose flour, 125g of cold unsalted butter (cubed), 50g of powdered sugar, and a pinch of salt. Rub the butter into the flour until the mixture resembles breadcrumbs. This process is crucial for creating a flaky crust.
2. Add Egg and Water: Add one large egg and 2-3 tablespoons of ice water to the mixture. Mix until a dough forms. Be careful not to overmix, as this can result in a tough crust. The dough should be moist but not sticky. If it's too dry, add a tiny bit more water, a teaspoon at a time.
3. Chill the Dough: Flatten the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This chilling period allows the gluten to relax and prevents the crust from shrinking during baking. Don't skip this step!
4. Preheat Oven and Roll Out Dough: Preheat your oven to 180°C (350°F). On a lightly floured surface, roll out the chilled dough to a 3mm thickness. Carefully transfer it to a 23cm tart pan with a removable bottom. Press the dough into the pan, trimming any excess. Prick the base with a fork to prevent it from puffing up during baking.
5. Blind Bake the Crust: Line the tart crust with parchment paper and fill it with baking beans or pie weights. Bake for 15 minutes, then remove the parchment paper and baking beans. Bake for another 5-7 minutes, or until the crust is lightly golden. This blind baking ensures a crisp crust that won't become soggy from the filling. Let it cool slightly.
6. Prepare the Frangipane Filling: In a food processor, combine 150g of ground almonds, 125g of softened unsalted butter, 125g of granulated sugar, 2 large eggs, 2 tablespoons of all-purpose flour, and 1 teaspoon of almond extract. Process until smooth and creamy. The frangipane should be light and airy.
7. Add Cherry Liqueur: Stir in 2 tablespoons of cherry liqueur (such as Kirsch or Maraschino) into the frangipane. This adds a delightful cherry note that complements the plums beautifully.
8. Assemble the Tart: Spread the frangipane evenly over the pre-baked tart crust. Arrange about 500g of halved and pitted cherry plums on top of the frangipane, pressing them lightly into the filling. Be sure to space them evenly for a visually appealing tart.
9. Bake the Tart: Bake for 30-35 minutes, or until the frangipane is golden brown and the plums are tender. If the crust starts to brown too quickly, cover it with foil.
10. Cool and Glaze: Let the tart cool completely in the pan before removing it. Warm 2 tablespoons of apricot jam in a small saucepan and brush it over the plums for a glossy finish. This glaze adds a touch of sweetness and enhances the appearance of the tart.
11. Serve and Enjoy: Dust the tart with powdered sugar, if desired. Serve it warm or at room temperature. A dollop of crème fraîche or a scoop of vanilla ice cream makes a lovely accompaniment. Pairs nicely with a sip of cherry liqueur on the side.