- 1 cup all purpose flour
- 3/4 cup sliced almonds
- 1/4 cup sugar
- 1/3 teaspoon salt
- 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
- 2 tablespoons chilled whipping cream
- 1 large egg yolk
- 3/4 cup all purpose flour
- 1/2 cup (packed) almond paste (about 5 ounces)
- 1/2 cup (packed) golden brown sugar
- 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
- 1/4 cup sliced almonds
- 2 1/4 pounds plums (about 12), halved, pitted, thinly sliced
- 1/2 cup sugar
- 2 tablespoons plus 2 teaspoons cornstarch
- 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.
- 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.
- 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.
- Combine all ingredients in medium bowl; toss to blend well.
- Sprinkle 3/4 cup crumble over cooled crust. Top with plums. Sprinkle with remaining crumble.
- 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.)