≪Pastry≫ Dice the butter into 1 cm cubes and chill in the fridge. Chill other ingredients in the fridge.
Put the butter, plain flour, sugar and salt in a bowl and chop finely, using the back of a fork or a scraper.
After the butter is chopped into small pieces, work it together with your fingers until the mixture resembles fine panko.
Add the cold water and mix together to make a dough. Wrap the dough in cling film and chill in the fridge for at least one hour. (At this point you can freeze the dough. Defrost in the fridge before using.)
Coat the tart tin thinly with butter (not listed in the ingredients) and dust with flour (not listed in the ingredients). Chill the tin in the fridge.
Roll out the dough thinly on a floured work surface. Use it to line the tart tin and prick the pastry base with a fork.
Line it with parchment paper or aluminum foil and fill with baking beans. Bake blind in an oven preheated to 180°C for 25 minutes.
Remove the parchment paper (or aluminum foil) and beans and bake for another 5 to 10 minutes in the 180°C oven until the pastry surface is dry. After baking, place the pastry and tin on a rack to cool.
≪Cheese cream≫ *Leave all the ingredients at room temperature. Put the butter and cream cheese in a bowl and mix until smooth.
Add the granulated sugar and whisk with a hand whisk until fluffy. Stir in the egg.
Add the ground almond and lemon juice and stir well.
≪Topping≫ Rinse the plums and cut into 6 to 8 wedges with the skins on. Remove the pits.
Spoon the cream onto the pastry base and smooth over the surface. Arrange the plums and bake in an oven preheated to 170°C for about 40 minutes.
*If the tart doesn't yet have a nice golden brown colour, raise the oven temperature to 180°C for the last 10 minutes. Conversely, if the tart is too browned cover with aluminium foil during baking.
After baking, place the tart on a cooling rack to cool and remove the tart from the tart tin. It's done.
It's nice if you serve warm but it tastes nicer after chilled. Dust with powdered sugar if you like.
Story Behind this Recipe
I love baked tarts (especially ones wth almond cream and fruit on a crispy pastry). I added cream cheese (which I love) and made a filling resembling cheese cake. I thought a tart fruit would suit this sort of tart and I used plums this time.
When making the pastry during hot weather, work quickly so as not to let the butter soften. You can use other fruit apart from plums. I like figs or blueberries for this tart but use your favourites.