I also love the flavor combination of almond and plum. I remember making a plum bread a few years ago with almond meal. I decide to replace 1/4 cup of flour with the almond meal and also adding a sprinkle of almond slivered on top, so that people will know there is nut in the tart.
It was not a complicated tart, pretty simple. It is very much a shortbread crust, the sweet and tart is wonderful. As I tasted the tart, something dawn on me - the texture crust is very similar to the crust we use in our Hawaiian mango bar!!! Except it has an almond flavor (well I added that..)
It was a little greasier than our classic bar and ours is less work too! May be I should try to make this again with our crust!
Note: I made 2 tarts here. Recipe is for one.
Italian Plum Tart
3/4 pound Italian prune plums, quartered and pitted
2 tablespoons creme de cassis liqueur
1 3/4 cups sugar, divided
1/4 pound (1 stick) unsalted butter, at room temperature
1 cup all-purpose flour
1/4 cup almond meal
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon baking powder
Preheat the oven to 350 degrees. Butter and flour a 9-inch springform pan and place it on a sheet pan.Place the plums, tapioca, creme de cassis, and 3/4 cup of the sugar in a mixing bowl and stir to combine.