125g butter, very soft but not melted
125g castor sugar
1 egg yolk
1 tbsp kirsch (or other liqueur, I often use Triple Sec)
125g ground almonds
20g plain flour
6-8 small Black Doris plums (or other stone fruit)
1 x 22-24cm tart tin (3.5cm deep), lined with short or sweet, short pastry and rested in the fridge for 30 mins
1 tbsp castor sugar, extra.
Cream softened butter (either in a stand mixer, with a hand mixer or a whisk) and castor sugar together until pale and well incorporated. Add beaten eggs and Kirsch a little at a time, mixing well between each addition. Be careful of beating too much air in at this stage as it can result in a cooked tart that has sunk in patches. Fold in combined ground almonds and flour until just mixed (I like to use a small roux whisk for this as there is less risk of overmixing).
Spread almond mixture over your prepared pastry case to a depth of about 2/3 of the tin (no need to blind bake) then top with halved, stoned plums, cut side up. I like to arrange my plums quite closely together. Sprinkle extra castor sugar over the top of the plums then bake for 30 mins at 160C. Serve warm with whipped cream or good quality vanilla ice cream.