Plum & Frangipane Bars

Directions

• Tart crust
• Combine the flour, powder sugar, and salt in a food processor. Then add cubbed cold butter, pulse until you reach small pea sized bits.
• Add the egg and pulse until it starts to clump (~15 sec).
• Chill for at least 1 hour. Meanwhile make the frangipane.
• Pre heat oven to 375 F. Roll out the dough into a 9 inch square, and transfer to a greased and parchment lined 9 inch square baking dish. Place a sheet of foil over the tart dough, and fill with pie weights (dried beans also work!). Bake for 20 minutes, remove the weights and fail, then bake for another 10 until the curst is lightly golden. Set aside to cool.
• Frangipane
•  In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and sugar until light and fluffy. Then alternate adding in the almond flour and 4 eggs. Once incorporated, sprinkle in the all purpose flour, lemon zest, and amaretto, if using. Mix to combine.
• Assemble and bake
• Heat oven to 400F. Transfer the frangipane on top of the tart crust. Spread into an even layer.
• Arrange the sliced plums on top of the frangipane as pictured below. I used 3 plums in the image below, but if I were to make this again I would add more plum and overlap the slices more! Load it with plum!!! They break down and get jammy and delicious.

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• Bake for ~45 minutes, until the frangipane has puffed up around the plums, turned golden brown and is set. Let cool before removing and slicing into squares
• top with a dollop of plain thick yogurt and a slice of plum!