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1
Preheat oven to 375 degrees.
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2
Have a 9 or 10 inch removable bottom tart pan ready.
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3
To make the crust combine the flour, sugar and pinch of salt in a bowl.
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4
Cut in the margarine or butter with your fingers or a pastry blender until the mixture resembles coarse crumbs.
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5
Add sherry and stir with a fork until the dough can hold together.
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6
Add a few drops of water if necessary.
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7
Press the dough evenly into the tart pan, pressing dough up sides.
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8
Refrigerate crust while preparing filling.
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9
Filling:
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10
Place the plums, sugar, lemon zest and flour in a large bowl and toss gently to blend.
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11
Remove crust from refrigerator.
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12
Spread with currant jelly or apricot jam (warm the jam in the microwave if necessary to make it spreadable.)
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13
Arrange plums in the crust with cut side up.
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14
Sprinkle sherry over the plums.
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15
Bake at 375 degrees for 50 minutes, or until the crust is deep brown and the filling bubbles.
