Classic Country Plum Tart

• 2 cups flour, all-purpose
• 4 tablespoons sugar
• 1/2 teaspoon salt
• 1 cup butter, unsalted cold and cut into small pieces, 2 sticks
• 5 tablespoons water ice cold, or as needed
• 1 1/2 pounds plums red-skinned, sliced
• 13 cup plum jam or preserves
• 1 teaspoon vanilla extract
• 1/4 teaspoon allspice ground
• 3 tablespoons sugar
• 1 large eggs lightly beaten
• 1 x vanilla ice cream or frozen yogurt, for serve

1. For the crust:
2. Add flour, sugar and salt in processor.
3. Add butter and pulse until mixture resembles coarse meal.
4. Add water by tablespoonfuls and process just until moist clumps form.
5. Gather dough into ball, flatten into disk.
6. Wrap in plastic.
7. It can be made 1 day ahead.
8. Keep refrigerated and allow to soften slightly at room temperature before rolling.
9. Preheat oven to 375F.
10. Roll out dough on large sheet of floured parchment paper to 1/4 inch-thick round.
11. Trim dough to 14-inch diameter.
12. Transfer dough on parchment paper to large baking sheet (edges of dough may hang over edges of baking sheet).
13. For the filling:
14. Toss together plums, jam, vanilla, and allspice in large bowl until well mixed.
15. Mound plum mixture in center of dough, leaving 2 1/2 to 3 inches border.
16. Sprinkle 2 tablespoons sugar over plums.
17. Fold dough border over fruit, pleating loosely and pinching to seal any cracks.
18. Bush dough with beaten egg.
19. Sprinkle 1 tablespoon sugar over dough.
20. Bake until crust is brown and filling bubbles, 40 to 50 minutes.
21. Remove from the oven and transfer baking sheet to wire rack.
22. Let cool for about 25 minutes.
23. Slide hard spatula under all sides of crust to free from parchment.
24. Transfer tart to serving platter.
25. Serve warm, at room temperature or chilled with vanilla ice cream or frozen yogurt.

flour, sugar, salt, butter, water, plum, vanilla, allspice ground, sugar, eggs, vanilla ice cream

Taken from recipeland.com/recipe/v/classic-country-plum-tart-51964 (may not work)