# What You Need:
→ Crust
01 - 1 1/4 cups all-purpose flour
02 - 1/4 cup almond flour
03 - 2 tablespoons granulated sugar
04 - 1/2 teaspoon fine sea salt
05 - 1/2 cup cold unsalted butter, cubed
06 - 1 large egg yolk
07 - 3 to 4 tablespoons ice water
→ Filling
08 - 5 to 6 ripe plums, pitted and thinly sliced
09 - 3 tablespoons clover honey
10 - 2 tablespoons turbinado or demerara sugar
11 - 1 tablespoon cornstarch
12 - 1/2 teaspoon vanilla extract
13 - 1/4 teaspoon ground cinnamon
14 - Pinch of salt
→ Assembly
15 - 1 egg, beaten (for egg wash)
16 - 1 tablespoon turbinado sugar (for sprinkling)
17 - Fresh clover blossoms or edible flowers (optional)
# Steps:
01 - In a large bowl, whisk together all-purpose flour, almond flour, sugar, and salt.
02 - Add cold cubed butter and use a pastry cutter or fingertips to blend until mixture resembles coarse crumbs.
03 - In a small bowl, whisk egg yolk with 3 tablespoons ice water. Drizzle into flour mixture and stir until dough begins to form, adding extra water if needed. Shape dough into a disk, wrap tightly, and chill for at least 30 minutes.
04 - Heat oven to 400°F. Line a baking sheet with parchment paper.
05 - In a bowl, toss plum slices with clover honey, turbinado sugar, cornstarch, vanilla extract, cinnamon, and a pinch of salt until evenly coated.
06 - On a lightly floured surface, roll chilled dough into a 12-inch circle and transfer it to the prepared baking sheet.
07 - Arrange the plum mixture in the center of the dough, leaving a 2-inch border. Fold edges over the filling, pleating to hold.
08 - Brush crust with beaten egg and sprinkle turbinado sugar over the edges.
09 - Bake for 35 to 40 minutes until crust is golden and filling is bubbling.
10 - Drizzle warm tart with additional clover honey and scatter fresh clover blossoms if desired. Allow to cool briefly before serving.
