3 tablespoons vanilla sugar
Method
Line a 28cm/11 inch loose-bottomed flan tin with the pastry and bake it blind.
In a food processor, blitz the whole almonds to a fine powder and put
into a bowl. Then blitz the butter and sugar until light and creamy. Add
this to the almonds with the lightly beaten eggs and fold in until
completely mixed and nice and smooth. Stir in the pistachio nuts, then
place in the fridge to firm up slightly. Once the mixture has chilled,
pour it into your tart case about three-quarters full. You don't want to
overfill it otherwise it will spill over the edge when you add the
plums.
Toss the plums in the vanilla sugar, let them sit for 10 minutes, then
push them into the tart mixture. Bake the tart on a tray at
180°C/350°F/gas 4 for about 1 hour, or until the almond mix has become
firm and golden on the outside but is still soft in the middle. Allow to
cool for about ½ an hour and serve with ice cream or crème fraîche.
