Plum Tart With Hazelnut Cream

• 5/8 cup softened butter
• 3/4 cup icing sugar
• 4 3/8 tablespoons almond powder
• 1 egg
• 1 1/3 tablespoons egg yolk
• 1 7/8 cups flour
• 7 11/16 tablespoons hazelnuts
• 1 1/4 tablespoons flour
• 4 15/16 tablespoons butter soft
• 1/2 cup icing sugar
• 1 egg
• plums

1. Using the mixer on a slow speed (or use a wooden spoon), mix the butter until soft and supple, add icing sugar while still mixing until the texture becomes creamy.
2. Bring the dough to the center of the bowl, add the ground almonds.
3. Stir in the egg and yolk.
4. Quickly add almost all of the flour in 2 or 3 batches, mix.
5. Work the dough on a lightly floured surface, crushing it with the palm of your hand, with 2 or 3 shots of the remaining flour.
6. Form a ball. Let rest at least for 2 hours in the refrigerator wrapped in plastic film.
7. Remove the dough 15 minutes before working on it.
8. roll out the dough on a floured surface.
9. Spread dough out in pie pan.
10. Preheat oven to 200 degrees Celsius.
11. In a blender, chop the hazelnuts, then add the flour.
12. Add the butter and powdered sugar, mix.
13. Add the egg and mix to obtain a smooth paste.
14. You can also do this by hand, but a blender makes the finest hazelnut cream.
15. Arrange half of the pitted plums on pie shell, and cover with the cream.
16. Bake for 25 to 30 minutes.
17. Let cool.
18. Serve at room temperature.

butter, icing sugar, almond powder, egg, egg yolk, flour, hazelnuts, flour, butter, icing sugar, egg, plums

Taken from www.yummly.com/recipe/Plum-Tart-with-Hazelnut-Cream-782202 (may not work)