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1
For the crust:
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2
Add flour, sugar and salt in processor.
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3
Add butter and pulse until mixture resembles coarse meal.
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4
Add water by tablespoonfuls and process just until moist clumps form.
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5
Gather dough into ball, flatten into disk.
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6
Wrap in plastic.
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7
It can be made 1 day ahead.
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8
Keep refrigerated and allow to soften slightly at room temperature before rolling.
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9
Preheat oven to 375F.
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10
Roll out dough on large sheet of floured parchment paper to 1/4 inch-thick round.
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11
Trim dough to 14-inch diameter.
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12
Transfer dough on parchment paper to large baking sheet (edges of dough may hang over edges of baking sheet).
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13
For the filling:
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14
Toss together plums, jam, vanilla, and allspice in large bowl until well mixed.
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15
Mound plum mixture in center of dough, leaving 2 1/2 to 3 inches border.
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16
Sprinkle 2 tablespoons sugar over plums.
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17
Fold dough border over fruit, pleating loosely and pinching to seal any cracks.
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18
Bush dough with beaten egg.
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19
Sprinkle 1 tablespoon sugar over dough.
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20
Bake until crust is brown and filling bubbles, 40 to 50 minutes.
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21
Remove from the oven and transfer baking sheet to wire rack.
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22
Let cool for about 25 minutes.
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23
Slide hard spatula under all sides of crust to free from parchment.
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24
Transfer tart to serving platter.
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25
Serve warm, at room temperature or chilled with vanilla ice cream or frozen yogurt.
