Depending on the type of plums, this tart can get a bit juicy.
6½ Tbsp. unsalted butter, cubedPreheat the oven to 375°F. Grease and line a 10-inch springform cake pan with parchment paper.Put all the ingredients for the crust, except the egg yolk, into a bowl. With your hands, mix and work the ingredients together until the dough becomes smooth and pliable. On a floured surface, roll out the dough slightly larger than the diameter of the pan. Transfer the dough to the pan—there should be a rim of about 1 inch around the sides.
Then, from the cut side, cut them again about halfway through. Arrange the plums on the crust.For the streusel, add the remaining topping ingredients to a separate bowl and mix, working it with your hands until it holds together in big chunks. Spread the chunks randomly over the plums, leaving part of the plums uncovered.Bake for about 70 minutes. Keep an eye on the color of the streusel and don't let it get too dark.
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