• 1 tablespoon unsalted butter, at room temperature, for pan
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon fine sea salt
• zest from one lemon
• 1 cup granulated sugar
• 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
• 3 eggs
• 1 tablespoon pure vanilla extract
• 2 1/2 cups stone fruit, halved then sliced to about 1/4″ thick. [I used 18 Italian plums. You'd probably use 1/2 as many if you used a larger variety]
• juice from 1/2 a lemon
• 1-2 tbsp granulated sugar
• 1 tablespoon turbinado sugar
• 1/4 cup sliced almonds, chopped a bit

1. Mix the flour, salt, baking powder and lemon zest together in a bowl, set aside.
2. In a stand mixer with paddle attachment (or with a handheld electric mixer) cream the butter and sugar together on medium-high speed for 3-5 minutes, until light and fluffy. Add the eggs, one at a time, beating well and scraping down the sides of the bowl after each addition. Add the vanilla and mix.
3. Add the flour mixture to the wet mixture and stir just until a smooth dough forms. Pull together in a ball and wrap with plastic wrap, flattening to a disk about 1-inch thick. Freeze for 30 minutes.
4. While the dough rests, place your sliced plums in a bowl and drizzle with lemon juice and 1-2 tbsp sugar, depending on the sweetness of your fruit. Let sit until dough is ready.
5. Preheat oven to 375*. Butter a 10″ spring-form pan. Remove dough from freezer and divide into two equal pieces. Pat one piece into the bottom of the buttered pan, making sure to cover the surface evenly. Spread your fruit over the dough, distributing evenly. Break the remaining dough into 1-inch globs and distribute over the surface of the fruit. Sprinkle with the turbinado sugar and the almonds.
6. Bake for 30 to 40 minutes, until bubbly and golden. [mine took closer to 40 minutes]

recipe from : many happy monent.