Plum and Hazelnut Frangipane Tart

Pulse the nuts in a food processor, then mix with flour, salt, and sugar.

Grate the cold butter, add it to the dry ingredients, and combine.

Stir in the egg yolk, vodka, and water to bring the dough together.

Roll out the dough between two sheets of parchment paper, fit it into a tart pan, prick the bottom with a fork, and chill in the refrigerator for 30 minutes.

Preheat the oven to 180°C (350°F).

Beat the softened butter with sugar until pale and fluffy, beat in the eggs one at a time, then fold in the flour and ground nuts.

Mix the frangipane until smooth, adding a splash of cold water if needed.

Blind bake the tart crust with weights for 10 minutes, then remove the weights and bake until golden.

Spread the frangipane over the bottom of the crust, arrange the plums on top, and brush them with egg white.