In your mixer fitted with the paddle attachment, whip together softened butter and sugar.

Mix in egg yolks

Add in all-purpose flour and almond flour, and ice water mixing just until the dough comes together. Place your dough in the fridge.

While your dough is briefly chilling, tear off two pieces of parchment paper. Using your tart tin as a stencil, draw a circle on one of the pieces of parchment. Bring your dough back out of the fridge and place it in the center of the unmarked parchment piece, laying the stencil over the top. Roll out your dough to fit the circle.

Once you've got your crust rolled out, gently peel off one side of the parchment and lay that side of the crust into the tin. Leave the top piece of parchment on and gently press the crust to the fluted sides of the tin. With the parchment still on, place the tin in the fridge to chill.

Using your paddle attachment, whip together the softened butter and powdered sugar.

Add in the eggs and almond extract

Mix in the almond flour and all-purpose flour until everything is combined and smooth.

Preheat oven to 350 degrees

Get your tart crust back out of the fridge, the parchment paper can now be gently removed. Trim off any excess crust from the edges.

Pour frangipane filling into crust and smooth out evenly in the bottom of the tart pan. Place the tart back in the fridge.

While your tart is once again chilling, wash and cut the plums into 1/4" slices.

Once the plums are ready, pull the tart back out of the fridge and arrange your fresh plums inside the pan.

Place in the oven and back 45-60 mins, or until crust is a nice golden brown!

Allow to cool in the tart pan at least 10 minutes before attempting to remove. Finish cooling another 10 minutes or so and then enjoy!