The taste of autumn with fresh plums and almonds ...

Preparation

Put the flour and salt in a large bowl. Add the butter and rub with your fingers. A fine crumb crushed Do not want to show pieces, the butter into the mixture. Add water until it all together. The dough requires no mixing.

Flour work surface and roll the dough into a rectangle careful about 3 times longer than its width. Mix ^1/3 of the dough and cover the center ^and the other ^third. Give it a quarter turn to the right folded edge. Cover and refrigerate for 20 minutes.

Back to the length and width taken up and incorporating third party before. Cover and let stand again for 20 minutes in the fridge - up to 1 hour if you have time - but not less than 20 minutes. After two rest periods, it is ready for use.

Preheat oven to 180 ° F with rack in center of oven.

To make the almond cream:

The butter with electric hand mixer or blender until very smooth walk for 2 minutes. When the engine is running, the sugar and ground almond powder and add about 30 seconds. Now add the flour, then the eggs - one at a time - about 45 seconds between each addition of egg. Finally, add alcohol, if used, or vanilla extract. A bowl and set concrete for 15-20 minutes in the fridge.

Preheat oven to 190 ° C / gas sixth

Grease a "pan 23cm / 9 cake with loose bottom ring and put in a greased baking sheet.

Lightly flour work surface and roll the dough to the tin-line - the thickness of a £ 1 coin max.Prick form the basis of the dough with a fork and set aside.

Almond cream run along the bottom of the mass, either with a spoon or a knife. From the outside, arrange the cut edge of the dough aroundthe plums, skin side down cycle, but an endpoint is a bit until needed. Proceed to circles until the almond cream covered with chopped plums.

Sprinkle with powdered sugar plums.

On a baking sheet and bake for 12-15 minutes, then reduce the oven

180 ° C / gas 4 and cook for another 20-25 minutes. Plums have caramelized slightly golden dough should be a right. Remove from oven and let cool for 15 minutes, then get out of the cake or pastry ring.

For the icing, place the jam in a small saucepan with water and simmer until liquid.Push to remove through a sieve fruit pieces. Dorer Plum jam with a brush sieved.

The cake will keep 3-4 days in an airtight container.