Fresh Plum Frangipane Tart

• Crust:
• 1 + 1/4 cups all purpose flour
• 1/2 cup slivered blanched almonds (about 2 ounces)
• 1/4 cup sugar
• 1/4 teaspoon salt
• 1/2 cup (8 tablespoons) cold unsalted butter, diced
• 1/2 teaspoon almond or vanilla extract
• 2-3 tablespoons ice water
• Filling:
• 1 cup slivered blanched almonds
• 1/3 cup sugar
• 5 tablespoons unsalted butter, room temperature
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 teaspoon dark rum, optional
• 1 teaspoon grated lemon peel
• 5 large plums, halved, pitted
• Glaze:
• 2 tablespoons apricot jam
• 2 teaspoons brandy
• Freshly whipped cream, for serving

1. In a food processor blend flour, almonds, sugar and salt until nuts are finely ground. Pulse in butter until mixture resembles coarse meal.
2. Mix in almond extract and enough water to form moist clumps. Knead dough on a floured work surface until everything is well combined. Form into a disk and wrap in plastic. Refrigerate 1/2 to 1 hour until firm.
For filling:
3. Pulse all the filling ingredients together except the plums in a food processor until almonds are finely ground. Spread the filling evenly in the prepared crust.
4. Press the plum halves skin side down into the filling.
5. Bake tart on baking sheet about 30 minutes until the filling is puffed and lightly brown and the plums are tender. Remove to a wire rack.
For glaze: (I skipped this.)
6. In a small heavy-duty saucepan over medium heat stir jam and brandy until mixture boils. Strain the glaze through a wire strainer with a bowl underneath. Brush generously all over plums. Cool completely.
7. Push pan bottom up to free tart from pan or if using a pie pan carefully slide out onto a platter or cutting board. Cut tart into wedges and serve with whipped cream.