Plum and Almond Tart from The Complete Guide to Traditional Jewish Cooking by Marlena Spieler

Ingredients

• 175 g/6 oz/1½ cups plain (all-purpose) flour
• 50 g/2 oz/¼ cup caster (superfine) sugar, plus 30ml/2 tbsp for sprinkling
• 50 g/2 oz/4 tbsp butter, softened
• 60 ml/4 tbsp sour cream
• 115 g/4 oz/8 tbsp butter, chilled
• 2 eggs, beaten
• 115 g/4 oz/1 cup ground almonds
• about 6 plums, quartered and stoned (pitted)
• 115 g/4 oz/scant ½ cup plum jam
• 60 ml/4 tbsp flaked (sliced) almonds