The almonds should be clear, for this it is necessary to pour boiling water for 5 minutes, the skin easily comes off. Then grind the almonds in a coffee grinder into flour. You should also do the brown sugar to turn it into powder. Flour (125 g), butter (cold but not frozen), powdered sugar, egg yolks, ground almonds and 1 tablespoon ice water knead the dough. Work quickly so that the butter in the dough is not too softened from the heat of your hands.

Wrap it in cling film and put into the refrigerator not less than 30 minutes

While the dough cools, you can prepare franzhipana. It's a beautiful word is not that other, as a thick almond cream. So cold (but not frozen) butter and mix with slivered almonds using a blender, add brown sugar, a pinch of vanillin, 0.5 St. l. flour, liqueur (recipe orange, but ideally go Amaretto), a whole egg and beat again. Put into the refrigerator.

Roll the dough and put into a form (24cm), prick with a fork. I prefer to do it between two sheets of baking paper, but you can with your fingers to spread inside the shape - that's who he used

On the dough put the baking paper and cover weighting (I have a different cereal, not which came to taste the household - I feel sorry for beans or peas, we love them). Put in a preheated 180 degree oven and bake for 10 minutes. Then the cargo should be removed and put back in the oven for 10 minutes

After 20 minutes, a base of almond paste to get a little cool five minutes will be enough. During this time, you can chop plums roughly the same as in the photo

Spread on tart almond cream, spread on top (not pushing) arrange plums, decorate with almond petals. Bake for 30 minutes.

Tart is ready when there is the characteristic smell of roasted almonds and cream covered with a ruddy crust.