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1
For the pastry:.
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2
Combine 1 1/3 cups of the flour and the sugar, and sift them into a deep bowl.
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3
Make a well in the center, drop in the egg yolks and, stirring gently, gradually incorporate the flour into the yolks.
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4
Beat in 8 tablespoons of the softened butter, 1 tablespoon at a time, then add the lemon peel and continue to beat until the dough is smooth and pliable.
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5
Gather the dough into a ball, wrap in wax paper, and refrigerate for at least 30 minutes.
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6
With a pastry brush, spread the 1 tablespoon of softened butter evenly over the bottom and sides of a 9-inch false-bottomed fluted quiche pan.
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7
Sprinkle 2 tablespoons of flour over the butter and tip the pan from side to side to spread the flour evenly.
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8
Invert the pan and rap the bottom sharply to remove the excess flour.
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9
On a lightly floured surface, pat the dough into a circle about 1 inch thick.
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10
Dust a little flour over and under it and roll it out into a circle about 13 to 14 inches in diameter and 1/8 inch thick.
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11
Drape the dough over the rolling pin, lift it up and unroll it slackly over the prepared pan.
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12
Gently press the dough into the bottom and against the sides of the pan.
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13
Roll the pin over the rim of the pan, pressing down hard to trim off the excess pastry.
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14
Chill the pastry-lined pan for 30 minutes or more.
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15
For the filling:.
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16
Preheat the oven to 375.
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17
Arrange the plum halves, cut side up, in concentric circles in the pastry-lined pan.
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18
If the plums are small, it may be necessary to arrange them in two layers.
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19
Bake in the middle of the oven for 1 hour, or until the tart is brown and the plums are tender.
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20
Remove the tart from the oven, set the pan on a large jar or can and slip down the outside rim.
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21
Let cool to room temperature, then run a large metal spatula under the tart to loosen the bottom, and slide the tart off onto a serving plate.
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22
Before serving, heat the jelly in a small pan until it melts.
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23
With the back of a spoon, rub the jelly through a fine sieve into a small bowl.
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24
Then, with a pastry brush, glaze the surface of the plums with the jelly while it is still warm.
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25
Set the tart aside to cool to room temperature but do not refrigerate.
