Instructions: To prepare pastry: In a medium bowl, using a hand-held electric mixer on medium-high speed, cream butter and sugar, about 2 minutes. Break egg into a cup, mix thoroughly and measure out 2 1/2 tablespoons, discarding remainder.

Beat egg into butter mixture with vanilla and salt just until blended. Scrape bowl. On low speed, add flour all at once and mix just until ingredients are moistened. Do not over-mix.

Turn dough onto an un-floured work surface. Quickly finish combining ingredients by smearing small amounts away from you. Using a scraper, gather dough together. Form into a flat disk about 1/2 inch thick. Wrap in plastic wrap. Refrigerate until firm, at least 1 hour.

On a lightly floured work surface, roll out dough to an 11 1/2 inch circle about 1/8 inch thick. Center dough in a 9 inch fluted tart pan with removable bottom. Press gently into pan. Trim dough flush with top of pan. Press dough against sides of pan so it barely rises over edge. Prick bottom with a fork; freeze until firm, at least 30 minutes.

Preheat oven to 375 degrees and position rack in center of oven.

Line crust with aluminum foil. Fill shell with about 2 cups pie weights or dried beans. Bake about 15 minutes, until edges are set. Reduce temperature to 350; continue baking until pastry is golden, about 10 minutes. Cool on wire rack.

To make frangipane: In a food processor fitted with chopping blade, process almonds with 2 tablespoons sugar until nuts are ground to a powder. In a small bowl, beat butter with remaining sugar until light. Beat in almond mixture with egg and extract. Spread frangipane in cooled pastry shell.

To prepare plums: Quarter plums lengthwise; remove and discard pits. Arrange quarters, skin side down, in a pattern over frangipane. Sprinkle with sugar.

Bake about 40 minutes, until frangipane is puffed and golden and plums are tender when pierced with tip of a knife. If tart browns too quickly, cover loosely with foil.

Cool on wire rack. Dust top with sifted confectioners sugar. Serve with a dollop of whipped cream, if you like.

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