Streusel:
1 1/2 cups brown sugar
1 cup pecans
1 tbsp. ground cinnamon
4 tbsp. butter, chilled, allsp (58 gr)
Pastry Crust:
1 3/4 cups cake flour (200 gr)
2 tbsp. granulated sugar (25gr)
2 tbsp brown sugar (25 gr)
1/2 tsp salt (2 gr)
1/4 tsp allspice (1 gr)
pinch ground cardamom
8 tbsp. butter (115 gr)
1/2 cup whole milk (120ml)
1/2 tsp. vanilla extract (2.5ml)
1 egg
1 tsp lemon rind (4 gr)
Filling:
1 1/2 lbs Italian plums (680gr), pits removed and fruit sliced
To make the streusel, pulse together the brown sugar, pecans, cinnamon and 4 tbsp. (58gr) butter in a food processor until it turns into small crumbles. Remove from the processor, and set aside.
In a clean food processor bowl, add the cake flour, granulated and brown sugar, salt, allspice, and cardamom. Pulse briefly to mix. Add the butter, milk, vanilla, egg and lemon rind, and pulse together until the mixture resembles a course meal.
Heat your oven to 425°F (218°C). Prepare a 10″ (25 cm) tart pan with a removable bottom by spraying it with non-stick cooking spray (I also like to line the bottom of the pan with parchment paper.) Spoon the meal into the pan, and press the mixture down with your hands to form a crust. Make sure to press well into the corners of the pan.
Arrange the sliced plums in the prepared tart pan. Pour the streusel over the top of the plums, spreading out evenly.
Bake for 50 minutes, until the cake is well browned and the plums are bubbly.