Add flour, sugar, and salt in a small bowl and mix thoroughly with a whisk. Then transfer to a food processor fitted with the dough blade. Cube the cold butter and add to the flour mixture. Pulse several times until butter is about pea and bean size, variation in size is okay but no smaller than a pea.

Turn the food processor to “on” position and drizzle cold water over the dough mixture through the water hole, as soon as the dough starts to pull together turn the food processor off. You may need to stop the food processor in between and get a spatula to get the flour at the bottom to mix up.

Turn the dough out on the counter or cutting board and shape into a disk. Wrap in plastic and rest in the refrigerator for an hour. This will yield about 17.6 oz (500 g) of dough.

Take the pie dough out of the refrigerator and divide into 6 balls, about 2.9 oz (83 g). Roll each ball into a circle about 1.5” larger than the mini pie tin.

Place the pie dough over the pie tin and lightly press it into the pie tin so it sits right against the wall. Flute the edges. Keep in the freezer until ready to fill and bake.

In the same food processor, without washing, add soften butter and sugar, and process until combined.

Whisk together almond meal, flour, and salt. Add mixture to the food processor and process until crumbs form.

Lightly beat together the eggs and almond extract. Add egg to the food processor and process until creamy.

Transfer fragipane to a bowl and refrigerate for at least an hour before using.

Preheat oven to 400°F.

Slice the plums in half, twist to separate. Then use the tip of your knife to pry the pit off, cut into ¼” thick slices.

Fill each tart with about ⅓ cup of frangipane. Place half a plum on top the filling. Use a small strip of foil to cover the edges so they don’t burn.

Bake for 40 minutes until the filling is puffy and the top is light brown. Remove the foil strips during the last 10 minutes of baking to allow the edges to brown.

Remove from oven and allow to cool to the touch on a wire rack. Serve with a dusting of powdered sugar (optional). Store tarts in the refrigerator for up to a week.