This is the recipe, but I've replicated it here with metric measurements. Changes: I doubled the frangipane filling because the pastry quantity was enough to do a big tart and a couple of little ones. I didn't glaze the plums with red current jelly; the stuff I had was a little on the old side and I decided not to use it. I did however use a black raspberry liqueur in the frangipane that's probably as old as the redcurrant jelly, but a little sip confirmed it tasted just fine.
This was good. A little on the sweet side but some whipped cream helped with that. I would have liked to have had some of those spectacular blood red plums but we are at the end (or even past) the stone fruit season, so I used what I could find. They were good, not terribly juicy but then when you've added sweet, short pastry, frangipane and whipped vanilla cream, who cares.
150g plain flour
1 tablespoon sugar
a pinch of salt
110g chilled unsalted butter, cut into small pieces
2 tablespoons iced water
1/4 teaspoon vanilla extract
50g whole or ground almonds
75g raw caster sugar
1 large egg
45g unsalted butter, room temperature
4 teaspoons framboise (raspberry liqueur)
400-500g ripe plums, pitted, cut into thick wedges (8-9 per plum)
See if your husband doesn't mind taking care of dinner proper (he didn't) before preheating the oven to 180°c. Make pastry by combining the cold butter, flour, sugar and salt in a food processor until the mixture looks like breadcrumbs. Mix together the water and vanilla, add to the processor and process until the dough comes together in big lumps. You may need more water (I did). Gather dough into ball and roll out on floured surface. Transfer to 9-inch-diameter tart pan with removable bottom. Trim overhang to 1/2 inch. Using fork, pierce dough all over. Freeze for 15 minutes.
Bake crust until pale golden, about 20 minutes before cooling.
If using whole almonds, grind almonds with sugar in processor. Add egg, butter and 2 teaspoons framboise. Process until batter forms. Spread filling into cooled crust. Arrange plums in the filling. Bake until plums are tender and filling is golden and set, about 50 minutes.
Cool tart. Serve at room temperature with whipped cream, although it would be nice warm too.