Step 1

Knead the dough. Add the flour, diced butter, and salt to a mixing bowl. Cut the butter into the flour using your hands or a pastry cutter until it forms a coarse meal. Add the vanilla extract and cold water and knead until it forms a dough. Note: Depending on the type of flour used, you might have to adjust the amount of water slightly. The dough should be soft but not sticky.

Step 2

Flatten the dough. Next, flatten the dough between two sheets of parchment paper in a thin round of 10 inches wide.

Step 3

Press into a pie pan. Lightly grease an 8-inch pie pan with butter. Transfer the flattened dough to the pie pan and press it into it. Trim off the edges.

Step 4

Prick the crust. Using a fork, prick the bottom of the crust a few times. This will prevent the dough from rising during baking.

Step 5

Preheat the oven to 350 °F (175°C).

Step 6

Spread the almond flour. Spread the almond flour into an even layer in the pie crust.

Step 7

Arrange the plums on top. Pit and slice the plums into quarters. Arrange them very tightly in a concentric circle over the almond flour.

Step 8

Sprinkle with sugar. Generously sprinkle the top of the plums with the sugar. This will sweeten them and help with the caramelization, giving the tart a charred finish.

Step 9

Bake. Finally, bake the tart for 50-55 minutes in the lower rack of your oven. You can check the doneness by lifting the tart from the pan. The bottom crust should be golden brown.

Step 10

Let cool for at least 1 hour before serving. This tart will keep in the refrigerator for up to 5 days.