Almond-Plum Tart

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1 cup slivered almonds, chopped

3 tablespoons granulated sugar

2 teaspoons water

3 tablespoons unsalted butter, softened

5 tablespoons packed light brown sugar

1/4 cup Chambord

5 ripe plums, pitted and cut into 1/2-inch wedges 1 pound—halved

1/2 cup slivered almonds

1 1/2 tablespoons all-purpose flour, plus more for dusting

2 large eggs

1 tablespoon pure vanilla extract

14 ounces all-butter puff pastry, thawed in the refrigerator

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