Plum Frangipane Tart with Pepper

For the dough, measure out 230 g all-purpose flour, 115 g cold butter, 125 g sugar, and the egg yolk, then quickly knead into a smooth dough. If necessary, add a little cold milk.

Form it into a disc, wrap it in foil, and let it rest in the refrigerator for at least half an hour.

On a floured surface, roll out the rested dough to about 3 mm thick, then carefully place it into a tart pan. Press down the edges and trim off any excess. Return it to the refrigerator for another half an hour.