The Classic Plum Tart

1. Roll out the Pasta Frolla dough to 2 inches thick and press into a nonstick tart mold.
2. Refrigerate for 10 minutes, then add dry beans on top to blind-bake evenly.
3. Bake at 300°F for 22 minutes, then cool the tart shell completely.
4. Spread the almond paste evenly over the base.
5. Thinly slice the plums and arrange in a fan shape over the almond paste.
6. Remove tart from mold and brush the plums with clear sugar glaze.