French Plum Tart (Tarte aux Prunes)

Steps

1. Mix flour, salt, and butter with fingers or a food processor until crumbly with pea-sized butter bits.
2. Add water one tablespoon at a time, mixing until the dough just comes together (up to 1/4 cup). Do not overmix.
3. Wrap the dough and chill in the fridge for about 20 minutes.
4. Preheat oven to 390°F (200°C). Butter and flour a 9- or 10-inch tart pan.
5. Roll out the chilled dough on a floured surface into a 16-inch circle, about 1/6 inch thick.
6. Drape the dough over the tart pan, trim excess edges, and poke the bottom with a fork.
7. Spread the almond flour evenly over the crust bottom.
8. Wash, pit, and quarter the plums.
9. Arrange the plum quarters, cut side up, in a circular pattern over the crust, starting from the outside and working inward.
10. Sprinkle the plums evenly with sugar.
11. Bake for 45 minutes, or until the crust is golden.
12. Cool on a rack and serve warm or at room temperature.