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1
Mix flour, sugar and salt in processor.
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2
Add butter and cut in using on/off turns until mixture resembles coarse meal.
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3
Add water by tablespoonfuls and process just until moist clumps form.
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4
Gather dough into ball; flatten into disk.
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5
Wrap in plastic.
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6
(Can be made 1 day ahead.
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7
Keep chilled.
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8
Let 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
Mix plums, jam, vanilla, and allspice in large bowl.
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14
Mound plum mixture in center of dough, leaving 3-inch border.
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15
Sprinkle fruit with 2 tablespoons sugar.
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16
Fold dough border over fruit, pleating loosely and pinching to seal any cracks.
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17
Bush dough with beaten egg.
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18
Sprinkle dough with 1 tablespoon sugar.
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19
Bake tart until crust is brown and filling bubbles, about 45 minutes.
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20
Transfer baking sheet to rack and cool tart slightly, about 20 minutes.
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21
Slide metal spatula under all sides of crust to free from parchment.
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22
Using large tart pan bottom as aid, transfer tart to platter.
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23
Serve warm or at room temperature with frozen yogurt.
