Ingredients: yields 8 servings For the Pate Brisee: 1 1/2 cups all-purpose flour 1 1/2 sticks cold unsalted butter, cut into 1/2-inch pieces 1/4 teaspoon salt 1/3 cup ice water For the Filling: 1/4 cup plus 1/3 cup sugar 3 tablespoons ground almonds 3 tablespoons all-purpose flour 2 1/2 pounds large plums—halved, pitted and cut into 1/2-inch wedges 3 tablespoons unsalted butter, cut into small bits 1/2 cup good-quality plum, apricot or raspberry preserves, strained if chunky