Seasonal French Plum Tart

Prepare the Pâte Brisée: In a large bowl, combine the flour, 50 g of granulated sugar, and salt. Add the cold, cubed butter and cut it into the flour mixture using your fingertips or a pastry blender until it resembles coarse crumbs.

Form the Dough: Add the egg and 2 tablespoons of cold water, mixing until the dough just comes together. If needed, add one more tablespoon of water, a little at a time. Form the dough into a disc, wrap it in plastic film, and refrigerate for at least 30 minutes.

Preheat Oven and Roll Dough: Preheat your oven to 190°C. On a lightly floured surface, roll out the chilled dough into a 30 cm circle. Carefully transfer the dough to a 26-28 cm tart pan with a removable bottom, pressing it gently into the edges. Trim any excess dough.

Prepare the Plums: If using, sprinkle the almond flour evenly over the bottom of the tart shell. Arrange the halved plums, cut-side up, in concentric circles over the pastry.

Bake the Tart: Sprinkle the remaining 50 g of granulated sugar evenly over the plums. Bake for 40-45 minutes, or until the crust is golden brown and the plums are tender and slightly caramelized.

Cool and Serve: Remove the tart from the oven and let it cool on a wire rack for at least 30 minutes before serving. This allows the juices to set. Serve warm or at room temperature.