Rustic Plum Tart

From Everyday Food Magazine

Crust
*1 cup flour
*1/4 cup fine yellow cornmeal
*1/2 tsp sugar
*1/2 tsp salt
*1 stick cold, unsalted butter, cut into small pieces

In a food processor, pulse flour, cornmeal, sugar and salt to combine. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces remaining. Add 2 tbsp ice water; pulse until dough is crumbly but holds together when squeezed (if needed, add up to 2 tbsp more ice water, 1 tbsp at a time.) Do not overmix.

Turn dough out onto a floured work surface; knead once or twice. Flatten dough into a disk; wrap in plastic and refrigerate at lest 1 hour.

Line a rimmed baking sheet with aluminum foil. Flour a large piece of parchment paper. Place dough on paper. Using your knuckles, press edges of dough so it doesn't crack during rolling. Lightly flour top of dough to prevent sticking; roll out a 14" round. Transfer dough, still on parchment, to prepared baking sheet.


Filling
*1 1/2 lbs plums, quartered and pitted, sliced 1/4 inch thick
*1/2 cup sugar
*1 tbsp flour
*1 egg yolk mixed with 1 tsp water (egg wash)

Preheat oven to 400. In a large bowl, toss plums, sugar and flour. Mound plum mixture in center of prepared crust, leaving a 2" border all around. Fold border over the fruit. Brush dough with egg wash.

Bake tart until crust is brown and filling is bubbling, about 45 minutes. Transfer baking sheet to a rack; let cool 20 minutes.