-
1
Let dough stand at room temperature until softened and malleable, about 30 minutes to 1 hour.
-
2
While dough is standing, preheat oven to 375F.
-
3
In a baking pan toast 2 tablespoons pine nuts in middle of oven until golden, about 5 minutes, and reserve.
-
4
Cut each plum lengthwise into 12 wedges.
-
5
In a food processor pulse together remaining 1/4 cup pine nuts, 1/2 cup confectioners sugar and anise seeds until pine nuts are finely ground.
-
6
Knead dough on a lightly floured surface 3 or 4 times to help it roll out smoothly, and form it into a disk.
-
7
On a work surface overlap 2 pieces of wax paper to make a 17- to 18-inch square and dust with flour.
-
8
Put dough on wax paper and dust dough lightly with flour.
-
9
With a floured rolling pin roll out dough into a 17-inch round (about 1/8 inch thick).
-
10
To transfer dough to pizza pan, slide a large baking sheet under wax paper and invert pizza pan onto dough.
-
11
Holding baking sheet and pizza pan together, flip dough onto pizza pan and carefully peel off wax paper.
-
12
(Unwieldy as it may sound, use this same method for transferring dough to a baking sheet if you arent using a pizza pan.)
-
13
Sprinkle dough with all but 2 tablespoons nut mixture, leaving a border of about 2 inches.
-
14
Scatter plums over nut mixture and turn edge of dough over plums.
-
15
Sprinkle plums with remaining nut mixture and reserved toasted pine nuts.
-
16
Bake tart in middle of oven until crust is golden and juices are bubbling, 35 to 40 minutes.
-
17
Cool tart in pan on a rack at least 20 minutes and transfer to a large wooden board.
-
18
Tart may be made 4 hours ahead and kept, uncovered, at room temperature.
-
19
Just before serving, lightly dust tart with additional confectioners sugar.
