Plum-Jicama Tart

For the Crust: In a large bowl, mix flour, sugar, and salt. Add butter; cut in with a pastry blender until the mixture resembles small peas. Add 5 tablespoons of the water, tossing with a fork, until dough starts to clump, adding extra water if needed. Gather dough into a ball and flatten into a disk. Wrap in plastic wrap; refrigerate 1 hour.

Adjust oven rack to lowest position; heat oven to 400 degrees F. Line a large cookie sheet without sides with parchment paper and dust paper with flour.

For the Filling: In a food processor, pulse nuts, 1/4 cup of the sugar, flour, and anise seeds until the mixture forms fine crumbs. In a bowl, combine plums, jicama, and another 1/4 cup of sugar; toss.

Roll dough on parchment paper to a 12-inch circle; sprinkle 1/2 cup of crumb mixture evenly over dough to within 2 inches of edge. Pile plum mixture over crumbs. Fold dough edges up and onto filling, pleating the dough to form a rustic border. Sprinkle remaining crumbs over exposed filling. Brush border with melted butter and sprinkle with remaining 1 tablespoon sugar. Bake 42 to 45 minutes, until crust is golden. Transfer tart on parchment to a wire rack to cool.