Instructions: Make the Pate Sucree Extra: Combine the flour, sugar, and salt in the bowl of a food processor. Pulse to combine. Add butter, and process just until the mixture resembles a coarse meal, about 10 seconds. With machine running add 1/4 cup ice water in a slow, steady stream through feed tube. Drizzle in egg yolks, and process just until the dough holds together without being wet or sticky, about 30 seconds. Test dough by squeezing a small amount together. If it is crumbly, add a bit more ice water. Divide dough in half. Pat into discs, and wrap in plastic. Chill for at least 1 hour.

Preheat oven to 375 degrees. Make the frangipane: In the bowl of a food processor, combine the butter and sugar. Process until smooth. Add the eggs, salt, and almond extract. Pulse to combine. Add almond and all-purpose flours, and process until a fine paste forms. Set aside.

On a lightly floured surface, roll pate sucree dough into a 12-inch circle. Fit circle into a 10-inch tart tin with a removable bottom, being careful not to stretch dough too thin. Spread 3 tablespoons jam into bottom of lined tart tin.

Transfer frangipane to a pastry bag fitted with a 1/2-inch tip. Pipe evenly over jam. Arrange plum wedges over frangipane in a circular pattern, closely overlapping wedges and completely covering frangipane. Sprinkle with sugar. Bake until crust is golden and plums are cooked through and beginning to caramelize, 1 hour to 1 hour and 15 minutes. Transfer to a wire rack, and let cool.

In a small saucepan, melt remaining 3 tablespoons jam. Brush evenly over cooled tart. Serve at room temperature.

This recipe yields 1 ten-inch tart.

Yield: 1 ten-inch tart

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