The nutty marzipan mixture is a delicious contrast to the sweet-tart plum filling.
Recipe information
Yield
Makes 10 to 12 servings
Ingredients
Crust
Crumble
Filling
Preparation
For crust:
Step 1
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 and up sides of 11-inch-diameter tart pan with removable bottom. Pierce all over with fork. Chill at least 2 hours and up to 1 day.
Step 2
Preheat oven to 400°F. Bake crust until golden, pressing with back of fork every 5 minutes if crust bubbles, about 25 minutes. Transfer crust to rack; cool. Reduce oven temperature to 375°F.
<For crumble:
Step 3
Blend flour, almond paste and sugar in processor until almond paste is finely ground. Add butter and blend, using on/off turns, until coarse crumbs form. Transfer crumble to bowl; mix in almonds.
<For filling:
Step 4
Combine all ingredients in medium bowl; toss to blend well.
Step 5
Sprinkle 3/4 cup crumble over cooled crust. Top with plums. Sprinkle with remaining crumble.
Step 6
Bake tart until filling bubbles thickly and top is golden, about 40 minutes. Cool 10 minutes. Push up pan bottom to release tart. Cool. (Can be made 8 hours ahead. Let stand at room temperature.)
