Dark-fleshed plums will give this tart a sweeter but sharper tang and a deeper colour than yellow-fleshed ones. If the plums are not free-stone (meaning you can’t easily twist them apart and remove the stone), cut them into wedges, freeing them from the stone as you go. The pastry is easily made in a food processor.
300g plain flour
Pinch of salt
¼ tsp ground cinnamon
2 Tbsp caster sugar
150g unsalted butter, chilled and cubed
100ml icy cold water
3 Tbsp plain flour
3-4 Tbsp caster sugar
Finely grated zest 1 lemon
500g dark-fleshed plums
½ cup flaked almonds
Icing sugar for dusting
1 Put flour, salt, cinnamon, sugar and butter in the bowl of a food processor. Process briefly until butter is just mixed in. Add water and pulse until dough forms large clumps.
2 Turn dough on to a floured board and knead quickly into a ball. Wrap in plastic wrap and chill until firm.
3 Roll out pastry to a 33cm round on a lightly floured surface. Transfer to a baking sheet lined with baking paper. Chill briefly.
4 Preheat oven to 180°C. For the filling, mix flour, 2-3 Tbsp sugar, depending on tartness of plums, and lemon zest in a bowl and pile into the centre of the dough. Halve plums, remove pits and cut into wedges. Arrange on top of pastry, keeping fruit in from the edges of the pastry. Fold in pastry edges pinching together, leaving about 70% of the fruit exposed. Scatter with almonds and sprinkle with last tablespoon of sugar.
5 Bake tart for 35-40 minutes in preheated oven, or until the pastry is golden and the fruit tender. Dust with icing sugar when cool.