Frangipane Tart with Pepper and Plums

In a large bowl, mix 230 g of flour, 115 g of cold butter cut into cubes, 30 g of granulated sugar, and the egg yolk until you obtain a homogeneous dough. If the consistency is too crumbly, you can add a tablespoon of cold milk.

Form the dough into a ball, flatten it slightly, and wrap it in cling film. Let the dough rest in the refrigerator for at least 30 minutes.

Once chilled, roll out the dough on a floured surface to a thickness of approximately 3 mm. Carefully transfer it to a tart pan, gently pressing the edges. Remove any excess dough with a knife.