• Preheat the oven to 350° F.

Prepare Topping

• Grind pecans until fine.
• In a separate bowl, whisk together with 1¼ cups gfJules All Purpose Flour, sugar, cinnamon and salt. Add ground pecans.
• Cut 12 tablespoons of butter into small pieces and add with the dry ingredients using a paddle attachment on a stand mixer, a large food processor, or a pastry cutter. The mixture will hold together well at this point; if not, add water or milk by the tablespoon until the dough will press together.
• Prepare a 9-inch springform pan by lightly oiling or lining with parchment paper. Press ¾ of the mixture into the bottom and slightly up the sides of the pan with your fingers, creating an even thickness.
• Bake in preheated oven for 15 minutes.

Fruit

• Cut the plums/peaches/nectarines into ¼ inch thick wedges and arrange in circular pattern around on top of the cooked tart base. Cover the entire crust by laying in a design or just piling the slices into the pan.

Final Topping

• Add ¼ cup gfJules All Purpose Flour to the remaining dough mixture and pulse or beat until crumbly. Sprinkle on top of the arranged plums. Remove butter from the freezer and grate over top of the tart.
• Return to the oven for approximately 40 minutes. The topping should be browning and the plums should be soft.
• Remove from the oven and cool for at least 10 minutes. Remove from the pan and cut to serve warm as is, or topped with vanilla ice cream, non-dairy ice cream or whipped cream like So Delicious Cocowhip.