Plum Tart

It may be over 100 degrees here in AZ, but I'm pretending it's Fall. Plums were on sale a week or two ago and I decided to try a recipe I had bookmarked a long time ago. This has a great fall flavor and is very simple to make. It's not a large dessert - it will feed maybe 4-6. The crust is a little shortbread-y and could always be replaced by your favorite pie crust recipe.

PLUM TART
adapted from Allrecipes.com

Crust:
1 cup all-purpose flour
1/4 cup sugar
1/4 tsp. salt
1/4 cup cold unsalted butter, cubed
2 Tbsp. cold water

Filling:
2 cups sliced plums (about 3 plums)
3 Tbsp. sugar
1 Tbsp. flour
1/4 tsp. cinnamon

1 egg, lightly beaten
sugar

In a bowl, combine the flour, sugar, and salt; cut in the butter until mixture is crumbly. Gradually add water, tossing with fork until a ball forms. Wrap in plastic wrap and place in freezer while you make the filling.

In a bowl, combine the plums, sugar, flour, and cinnamon. Preheat oven to 375 degrees. Line a cookie sheet with foil.

Roll dough into a 12-inch circle between two pieces of parchment paper. Place dough on cookie sheet and place filling in center. Bring edges of pastry up around filling, leaving the center uncovered. Brush pastry with beaten egg and sprinkle with sugar. Bake for 40-45 minutes or until bubbly and crust is golden brown. Cool. Serve with whipped cream or a scoop of vanilla ice cream.