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1
To make the pastry, combine the flour, salt and sugar in a medium bowl.
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2
Using your hands or a pastry cutter, combine half of the butter slices with the flour until mixture resembles coarse meal.
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3
Cut in the remaining butter slices until the dough forms chunks the size of large peas.
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4
Stir in the water with a fork.
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5
The dough should hold together when pressed.
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6
If it doesn't, add a few more drops of ice water.
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7
Shape the dough into a ball and chill for 1 hour.
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8
Preheat the oven to 400 degrees.
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9
On a lightly floured surface, roll the dough into a rough circle about 15 inches in diameter.
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10
Do not try to make a perfect circle -- its roughness is part of its charm.
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11
Place the dough onto a baking sheet lined with parchment paper.
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12
Refrigerate for 10 minutes.
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13
To make the filling, combine the flour with 3 tablespoons of the sugar.
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14
Spread the flour-sugar mixture over the dough, leaving a 2-inch rim uncovered.
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15
Lay the plums over the flour-sugar mixture in an even layer.
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16
Sprinkle the plums with 4 to 6 tablespoons of the sugar, depending on the sweetness of the plums.
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17
Fold the 2-inch edge over the plums, gathering it to fit.
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18
Brush the edge of the pastry liberally with water and sprinkle generously with 3 tablespoons sugar.
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19
Bake until plums are tender and pastry is well browned, with spots where the sugar has caramelized, about 45 minutes.
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20
Immediately slide the tart from the pan to a rack.
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21
Brush the top of the fruit with some of the juices to glaze it slightly.
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22
Allow the tart to cool.
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23
Serve with vanilla ice cream.
