Plum Tart

• 1 9-inch sweet pastry tart shell, fully baked (see recipe)
• 2 pounds/900 grams plums, pitted and cut in half if small Italian plums, cut into quarters if larger
• 1 cup/120 grams crumbled vanilla cookies, bread crumbs or crumble topping
• 3 tablespoons/45 grams sugar
• 1/2 teaspoon/1 gram cinnamon
• 1/4 to 1/2 cup apricot jam (optional)

1. Heat oven to 375 degrees.
2. If using smaller, halved plums, use a paring knife to cut a 3/4-inch slit through the top of each half, from the tip of the plum to just above where the pit should be.
3. (This will allow the liquid from the plums to evaporate during baking instead of settling into the pit cavity.)
4. Place pastry shell on a sheet pan or baking sheet.
5. Spread crumbs or crumble topping over bottom of pastry shell in an even layer.
6. Arrange plums in tight concentric circles in pastry shell, skin-side down, beginning with rim of the pan and standing plums up slightly.
7. Mix together sugar and cinnamon and sprinkle 2 tablespoons over plums.
8. Place in oven and bake 45 minutes, or until tips of plums have colored; plums should retain their shape.
9. Remove from heat, on baking sheet, and allow to cool on a rack.
10. Once plums have cooled, sprinkle remaining cinnamon-sugar mixture over the fruit.
11. Alternatively, heat jam in a small saucepan until runny and, instead of sprinkling fruit with sugar, gently brush cooled plums with jam to glaze.

sweet pastry, italian plums, vanilla cookies, sugar, gram cinnamon, apricot

Taken from cooking.nytimes.com/recipes/1016817 (may not work)