plum-almond tart

Name: plum-almond tart
Cuisine: European, Mediterranean, French
Ingredients: For crust; 1 cup all purpose flour; 1 tablespoon sugar; 1/8 teaspoon salt; 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces; 2 tablespoons ice water; 1/4 teaspoon vanilla extract; For filling; 1/3 cup whole almonds (about 2 ounces); 1/3 cup sugar; 1 large egg; 3 tablespoons unsalted butter, room temperature; 4 teaspoons framboise (raspberry liqueur) or brandy; 12 ounces ripe red-skinned plums, pitted, cut into 3/4-inch-thick wedges; 1/4 cup red currant jelly