Plum Tart

Plums. Good to eat plain. A bowl of purple and yellow ones looks so pretty. But then I had a pie attack and made three pies with what was around and this was one of those things. I would make sure to let the juice run off the plums before setting the plums on the tart. Also, not a good thing to make ahead.


Ingredients
2-1/2 lbs firm dark purple plums (Friar or Italian Prune Plums), washed, pitted, and quartered
1/3 cup sifted all-purpose flour
1/2 cup granulated sugar
1/4 tsp freshly grated nutmeg
Juice of 1/2 lemon
1 14-inch circle of Pate Brisee (Basic Pie Crust) , chilled
2 tbsp cold unsalted butter, cut into small pieces
Confectioners' sugar
Milk or cream (optional)
Preparation
Preheat the oven to 400°F.

Put the plum quarters in a large mixing bowl and toss with the flour, granulated sugar, nutmeg, and lemon juice.

Place the chilled pastry in an 8-inch pie plate and mound the plums on top. Dot with butter and fold the pastry overhang up over the fruit. Brush the pastry with milk or cream, if desired. Bake for approximately 40 minutes, or until the plums are tender, the juices in the center of the pie are bubbling, and the pastry is golden brown. Let cool slightly before dusting with confectioners' sugar and serving.