Plum Tart with Marzipan Crumble

 

Crust:

1 cup flour
¼ cup sugar
*½ cup chilled, unsalted butter, cut into ½ inch cubes
*1 large egg yolk
2 Tabl. whipping cream, chilled
¾ cup sliced almonds
1/8 tsp. salt

Crumble:

¾ cup flour
½ cup packed brown sugar
*6 Tabl chilled unsalted butter, cut into ½ inch cubes
¼ cup sliced  almonds
½ cup almond paste (about 5 oz.)

Filling:

*2 ¼ lbs. plums (about 12), pitted and sliced thin
½ cup sugar
2 Tabl. plus 2 tsp. cornstarch

For Crust:  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 F.  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 F.

For Crumble:  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.

For 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.

*These ingredients available at the Market!