-
1
To make the crust, pulse the flour, sugar, salt, and butter or margarine together in the bowl of a food processor fitted with a steel blade until crumbled.
-
2
Then add the egg yolk, and pulse until the dough comes together.
-
3
Put the dough in the center of an ungreased 9-inch tart pan with a removable bottom.
-
4
Dust your fingers with flour, and gently press out the dough to cover the bottom and sides of the pan.
-
5
Refrigerate for at least 30 minutes.
-
6
Preheat the oven to 450 degrees, and bake the crust for 10 minutes.
-
7
Reduce the oven to 375 degrees, and bake for another 5 minutes.
-
8
Remove the crust from the oven, and let cool slightly.
-
9
Reduce the oven temperature to 350 degrees.
-
10
Mix the jam with the brandy in a small bowl, and spread over the bottom of the crust.
-
11
Pit the plums, and cut them into four pieces each.
-
12
Starting at the outside, arrange the plums in a circle so that all the pieces overlap, creating concentric circles that wind into the center of the pan.
-
13
Sprinkle with the cinnamon and lemon zest.
-
14
Return the tart to the oven, and bake for about 30 minutes, or until the crust is golden brown and the plums are juicy.
-
15
Remove the tart from the oven, sprinkle on the sugar, and serve warm or at room temperature.
