Ingredients:

  • 1.25 cups all-purpose flour
  • 0.5 cup cold unsalted butter, cubed
  • 1 tbsp granulated sugar
  • 0.5 tsp salt
  • 4 tbsp ice-cold water
  • 1.5 lbs fresh plums, pitted and sliced into wedges
  • 0.33 cup granulated sugar
  • 1 tbsp cornstarch
  • 1 tsp ground cinnamon
  • 1 tsp lemon juice
  • 0.25 tsp salt
  • 1 egg, beaten
  • 2 tbsp turbinado sugar
  • 2 tbsp apricot preserves, melted

Instructions:

  1. Combine flour, sugar, and salt in a bowl. Cut in the cold butter using a pastry cutter until the mixture resembles coarse crumbs. Stir in ice water one tablespoon at a time until the dough just holds together. Form into a disk and let it rest at room temperature for 15 minutes.
  2. In a large bowl, toss sliced plums with sugar, cornstarch, cinnamon, lemon juice, and salt. Let the mixture sit for 10 minutes to form a glossy syrup.
  3. Roll the dough into a rough 12-inch circle on parchment paper. Pile the plums in the center, leaving a 2-inch border of dough. Gently fold the edges of the dough over the fruit, pleating as you go, leaving the center open.
  4. Brush the folded dough edges with the beaten egg wash and sprinkle generously with coarse sugar. Bake at 400°F (200°C) for 35–45 minutes until the crust is mahogany-colored and fruit juices are bubbling.
  5. While the tart is hot from the oven, brush the melted apricot preserves over the fruit.