For Pâte Sablée

1. In a large bowl, put the flour, almond flour, powder sugar, a pinch of salt and the cold butter cut in cubes. Mix together until you obtain fine crumbs.
2. Add the egg yolk and a teaspoon of water if you need. Knead the dough until you have a smooth ball. It's OK If you keep it a bit crumbly. If it is too worked it will be too hard when cooked.
3. Leave in the fridge for at least one hour.

For the almond cream

1. Put the softened butter and the powder sugar in the bowl of a stand mixer. Beat for about 2-3 minutes.
2. Add the almond flour and mix to combine.
3. Add the egg yolk and fruit liqueur, beat until all is mixed.

For the garnish

1. Preheat the oven to 350°F (175°C) .
2. Cut two baking paper on your bench longer than the size of the circle of pastry. Put your dough in the middle of the first sheet, place the second on top and with a rolling pin, flatten the dough.
3. Place and gently shape the pastry following the mold edges. Remove any pastry excess with the tip of a knife. With a fork, prick the dough all over.
4. Cover the bottom of the pastry shell with the almond cream. Arrange the mirabelle plums on top of the cream. (Placing them skin side down into the cream so that they do not bleed too much!)
5. Bake for 30 - 35min until the surface is golden.