Plum Crumble Tart

Crust:

1  1/2 c. Ap flour

6 oz. cold butter

1/8 c. sugar

1/2 t. salt

1/8 t. ice water

Crumb together the the dry ingredients with the butter until the mixture resembles wet sand. “Glue” the dough together with the ice water. Do Not Over-Work. Refrigerate for at least one hour, not more than 3 days, tightly wrapped.

Crumb Topping:
1 c. flour
¾ c. brown sugar
½ t. cinnamon
¼ t. salt
4 oz. unsalted butter

Combine the dry ingredients. Cut in the butter to a crumbly texture. Refrigerate.

Filling:

4 c. fresh plums (about 5 plums), cut into 1/4 inch slices

½ t. salt
3/4 c sugar
2 t. vanilla extract
2 T. flour

Toss together: plums, salt, sugar, vanilla and flour.

To assemble tart:

roll the dough out to accommodate an 10 inch false bottom tart pan. fill the with plum mixture. Top with crumble mixture. Bake at 325 for one hour. Cool completely. Carefully remove the tart from the pan.