Step-by-Step Instructions for Plum Tart

• Cut the cold unsalted butter into small cubes and combine it with 2 cups of all-purpose flour, 2 tablespoons of granulated sugar, and ½ teaspoon of salt in a mixing bowl. Using a pastry cutter or your fingers, mix until the texture resembles coarse crumbs, about 3-4 minutes.
• Gradually add 6 tablespoons of ice-cold water to the mixture while stirring gently until a dough begins to come together. Once incorporated, shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes to firm up.
• While the dough chills, wash and slice 4 cups of firm plums into wedges and transfer them to a large mixing bowl. Toss the plum wedges with 2 tablespoons of cornstarch, a pinch of salt, and 1 teaspoon of cinnamon until the fruit is evenly coated and set aside to macerate.
• After chilling, lightly flour your work surface and roll the dough into a 14-inch round. Aim for an even thickness of about ⅛ inch. Carefully transfer the rolled dough to a parchment-lined baking sheet.
• Arrange the sliced plums in the center of the dough, leaving a 2-inch border around the edges. Gently fold the dough border over the filling, creating a rustic edge, while ensuring some plum wedges remain exposed.
• Brush the exposed crust with 1 beaten egg for a lovely golden finish. Optionally, sprinkle 1 tablespoon of cinnamon sugar on top.
• Preheat your oven to 425°F (220°C) and place the tart in the oven once warmed. Bake for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for another 20-30 minutes until the crust is golden brown and the plums are tender.
• Remove the Plum Tart from the oven and immediately brush the hot plums with ¼ cup of plum or peach jam to create a glossy finish. Allow the tart to cool on a wire rack for at least 15-20 minutes before slicing and serving.