tolarge fresh red or purple plums, halved, pitted and cut into ¼ inch thick slices
cup coarse white sugar
Preheat the oven to 400°F.
Combine the flour, 1/2 cup sugar, salt and baking powder in a bowl. Cut in the butter with a pastry blender, food processor or fork until the mixture looks like coarse crumbs. The mixture will be very powdery. Pat the mixture evenly into a 9 or 10 inch well-buttered tart pan. Set aside.
Toss the plum slices with the lemon juice, then the 1/4 cup sugar and arrange the slices on the crust in an overlapping pattern filling in the entire surface.
Combine the cinnamon, coarse sugar, cloves, and almonds in a small bowl and sprinkle evenly over the top of the tart.
Bake the tart for 15 minutes.
While the tart is baking, whisk the egg yolks in a small bowl with the heavy cream. Pour evenly over the top and bake 30 minutes longer or until the top is golden brown.
Remove the tart from the oven and cool on a rack for 10 minutes. Cut into wedges and serve warm.