Plum Tart

This is a wonderfully flavorful summer treat. We try to have one of these every year, usually in August when the plums are plentiful. There is a little spice added. You can use your imagination with alternatives to the cinnamon, such as nutmeg or clove. Choose one. I think simplicity works best with this recipe.

Ingredients

1½	cups	Flour, All Purpose, Unbleached
3	tbsp	White Sugar
¼	tsp	Salt
1	tsp	Baking Powder
6	tbsp	Unsalted ButterSlightly softened
1		Egg/s
¼	cup	MilkThis is approximate as you'll note in the preparation instructions. You may also use half-and-half; don't use low fat or skim
10		PlumsThese are the small purple Italian type; may not need quite ten
3	tbsp	Lightly Salted Butter
1	cup	White SugarScant
2	tbsp	Half and Half CreamOr light cream
1	tsp	Cinnamon, GroundOr more; generosity with cinnamon never hurts

Directions

1	It works best if all the ingredients are at room temperature. That way, they combine together best. Since I usually make this tart in the summertime, the ingredients don't have to be left out of the refrigerator very long.
2	The oven needs to be preheated to 400 degrees.
3	You'll need a 9 or 10 inch tart pan. I use a Corning Ware French White 10 inch dish, nothing too fancy. It works very well for this purpose. There's no need to butter the pan/baking dish. Just use it as is.
4	Wash the plums and place them where they can dry as you're preparing the dough.
5	Measure into a large mixing bowl the flour, 3 tablespoons of sugar, salt, and baking powder. Combine these ingredients using a number of strokes with a wire whisk.
6	Break the egg into a glass measuring cup. Now, add the half-and-half to measure a little less than a half cup. Mix these together with a fork just so that they're well combined.
7	Cut the six tablespoons of butter into the dry ingredient mixture. Either using your fingers or some sort of pastry blender, combine these ingredients just until they look a little more coarse than cornmeal. Make a little well in the center of the dry ingredients either by pushing the flour away from the middle with your hands or with a large spoon.
8	Add liquid mixture in the well and combine the two mixtures lightly with a wooden spoon, just until the dry ingredients are moistened. The dough should just hold together. If needed add just a bit more cream.
9	Gather this dough together with your hands. Don't worry if they get a little messy. You'll be able to wash them soon.
10	Place the mixture in the baking dish and press the dough out so that it covers both the bottom and sides, just to the rim. Try to keep the thickness somewhat uniform.
11	Slice the plums right off the pit. The slices should be about one quarter inch. Simply place the slices on the dough. We like them pretty close together, really covering the dough with the plums, overlapping them some.
12	Place little chunks of the lightly salted butter all over the sliced plums. Distribute the scant cup of sugar over the plums. Sprinkle on the cinnamon or other spice you may choose. Pour on the cream. The tart is oven-ready.
13	Bake near the bottom of the oven for about thirty minutes or until the top is colored a beautiful deep plum with hints of golden brown. You may need a pan underneath to catch some spills.
14	Let the tart cool to room temperature.
15	For us, a slightly sweetened whipped cream with just a hint of vanilla is a must accompaniment.