• Preheat the oven to 425°F.

For the crust:

• Cut the butter into half inch cubes

If you prepare the dough with a food processor:

• Place the flour, sugar, salt in the food processor.
• Pulse until fully blended.
• Add the butter and pulse until the mixture is granular, or forms small peas.
• Very gradually add the ice cold water, pulsing on and off, until the dough forms a ball.
• Note: You may not need to use all the water.
• Don’t over-process the dough as this will take away from its light and flaky texture once baked.

If you prepare the dough by hand:

• Whisk the flour, sugar and salt together in a very large mixing bowl.
• Add the cubed butter and using a knife or a pastry cutter cut the butter into the flour mixture until it forms small peas and is granular.
• Sprinkle the ice-water into the flour mixture and cut it in with a knife or pastry cutter.
• Only add just enough water so that the dough begins to stick together and form a ball.

For the filling:

• Slice the plums into ¼ inch (½ centimeter) wedges and place them in the mixing bowl.
• Whisk the sugar, cornstarch, salt and cinnamon together until fully blended.
• Add the plum wedges and toss until fully covered.

Assembling and baking the plum tart:

• On a lightly floured surface roll the dough into a 14 inch round.
• Gently place the dough onto a baking sheet lined with oven paper.
• Use a thin, flexible, metal spatula to assist in lifting up the dough round and placing it onto the baking sheet.
• I find that using a very thin plastic cutting board helps to lift the dough if you gently slip it under the dough.
• Basically the thin plastic cutting board serves as a giant spatula.
• This way The dough won’t tear as you lift it up and place it onto the baking sheet.
• Arrange the Plum wedges into the Center of the dough fanning out the plum wedges in circular fashion to form an attractive design.
• Leave a 2 inch border of dough.
• Once you have finished arranging the plums on the center of the dough gently lift up the dough border and fold it on top of the fruit.
• Drizzle any remaining juices left in the bowl on top of the fruit.
• Use a small silicone baster to spread the beaten egg atop the crust border.
• Sprinkle the top of the tart with cinnamon sugar, as desired.
• Bake at 425°F for 15 minutes, then lower the temperature to 350°F and bake for an additional 20 to 30 minutes.
• Once the pie crust is golden and the plums are just tender the tart is done.
• When the tart is just about done heat the plum or peach jam in a small saucepan or in a microwave until it becomes quite liquid.
• Remove the tart from the oven.
• Use a silicone baster to gently spread the jam on top of the plums.
• This will give the fruit an attractive shiny glaze.
• Cool the tart before serving.
• I like to serve plum tart a little warm with a scoop of ice cream or drizzled with fresh cream, or just on its own.