Fail-Proof Plum Tart

The easiest, impossible-to-mess-up summer tart to showcase any and all stone fruits in their seasonal prime. No electrical equipment needed…

Recipe:

1 1/2 cups plus 2 tablespoons all-purpose flour
3/4 teaspoon kosher salt
3/4 cup plus 1 teaspoon sugar
1/4 cup vegetable or avocado oil
1/4 cup mild olive oil
2 tablespoons whole milk
1/2 teaspoon almond extract ( my person favorite extract so I use 3/4 teaspoon)
2 tablespoons cold, unsalted butter
4 to 5 ripe plums pitted and thickly sliced ( peaches, nectarines and cherries or a combination, are all great options

In a mixing bowl, whisk together the flour, 1 teaspoon sugar and salt. In a small bowl combine the milk, oils and almond extract together and pour into the flour. Using a fork, combine the mixture and it forms crumbles. Spoon the dough into an 11-inch tart pan and pat down to form the crust. ( I use a 1/4 cup measure to pat and push the dough to form the tart base.
Combine 3/4 cup flour, 2 tablespoons flour, 1/4 teaspoon salt and the butter in another bowl. Using your fingers, pinch the butter into the dry ingredients until crumbly, with a mixture of fine granules and tiny pebbles.
Lay the plum slices over the pastry in concentric circles starting from the outside in. Sprinkle the butter mixture over the plums and bake at 425°F for 35 - 45 minutes. Serve with whipped cream or Creme fraiche.