German Linzer Tart with Spiced Plum Filling

**Make the Plum Jam:** Combine the chopped plums, sugar, lemon juice, and cinnamon stick in a large saucepan. Bring to a boil over medium heat, then reduce heat and simmer for 20-30 minutes, or until the jam has thickened. Stir frequently to prevent sticking. Remove from heat, discard the cinnamon stick, and let cool completely.

**Make the Crust:** In a food processor, combine the flour, almond flour, cinnamon, cloves, nutmeg, and salt. Pulse to combine.

Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.

Add the sugar, egg, and vanilla extract. Pulse until the dough just comes together. Do not overmix.

Divide the dough into two portions, with one portion being slightly larger than the other. Flatten each portion into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

**Assemble the Tart:** Preheat oven to 375°F (190°C).

On a lightly floured surface, roll out the larger disc of dough to a 12-inch circle. Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Press the dough into the bottom and up the sides of the pan. Trim any excess dough.

Spread the cooled plum jam evenly over the bottom crust.

Roll out the remaining disc of dough. Use a pastry wheel or knife to cut the dough into strips. Arrange the strips in a lattice pattern over the jam filling.

Trim the edges of the lattice strips and press them into the edges of the bottom crust to seal.

Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.

Let cool completely in the pan before removing the tart from the pan.

Dust with powdered sugar before serving.