The Bizalions' Plum Tart

• 1 3/4 cup flour
• 3/4 teaspoon salt
• 1/2 cup softened butter
• 1 egg or 2 yolks
• 1/4 cup cold water
• 1/4 teaspoon vanilla
• Fresh plums or fruit of the season
• 1/4 cup flour
• 1/4 cup sugar
• 1/4 stick butter

1. Preheat the oven to 350 degrees.
2. To make the pate brise, sift the flour on a clean surface.
3. Make a well in the center and add the egg, butter and salt.
4. Mix well with the fingers and form a ball.
5. Gradually add the water without letting the dough get sticky.
6. Chill for 1 hour before using.
7. Take out of refrigerator and roll out.
8. Butter a 10-inch tart pan.
9. Lay the dough in the pan and cut any excess.
10. Pierce with a fork.
11. Mix the remaining flour and sugar and powder the dough.
12. Pit the fresh plums and cut them in half.
13. Cover the dough with plums turned open side up.
14. Dot with butter.
15. Cook for 25 minutes, until the crust is golden brown.

flour, salt, butter, egg, cold water, vanilla, fresh plums, flour, sugar, butter

Taken from cooking.nytimes.com/recipes/11922 (may not work)