Name: Plum-Almond Tart
Yield: 6 Servings
Ingredients: 1 cup all purpose flour; 1 tablespoon sugar; 1/8 teaspoon salt; 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces; 2 tablespoons ice water; 1/4 teaspoon vanilla extract; 1/3 cup whole almonds (about 2 ounces); 1/3 cup sugar; 1 large egg; 3 tablespoons unsalted butter, room temperature; 4 teaspoons framboise (raspberry liqueur) or brandy; 12 ounces ripe red-skinned plums, pitted, cut into 3/4-inch-thick wedges; 1/4 cup red currant jelly; Whipped cream (optional)

By Mary Risley

September 30, 1998

Recipe notes

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