Plum Tart

• 1 10- to 11-inch short crust pastry shell, unbaked, chilled or frozen
• 1 1/4 pound firm ripe dark purple plums
• 2 tablespoons vanilla sugar
• 2 tablespoons red currant jelly
• 1 to 2 tablespoons kirsch

1. Preheat oven to 400 degrees.
2. Cut the plums in half down the indentation line and twist the halves in opposite directions.
3. Pull apart and remove pits.
4. Slice halves into thirds.
5. Arrange the plums in a circle around the tart shell, letting the slices overlap slightly (but not too much or the pastry will get soggy.)
6. Sprinkle the plums with the vanilla sugar.
7. Place the tart in the oven and bake for 30 to 40 minutes until the pastry is golden brown.
8. If the sides begin to brown, cover them loosely with foil.
9. Remove the tart and allow to cool on a rack.
10. Heat the jam and the kirsch and sprinkle on top of the plums.
11. Serve the tart at room temperature.

pastry shell, purple, vanilla sugar, red currant, tablespoons kirsch

Taken from cooking.nytimes.com/recipes/3042 (may not work)