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1
In a food processor fitted with a steel blade, pulse together the flours, 1 tablespoon sugar and 1/2 teaspoon salt until blended.
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2
In a measuring cup, lightly beat the egg, and add just enough cream to get to 1/3 cup.
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3
Lightly whisk the egg and cream together.
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4
Add the butter to the flour mixture and pulse to break up the butter.
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5
Do not over-process; you need lima-bean-size chunks of butter.
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6
Drizzle the egg mixture over the dough and pulse until it just starts to come together but is still mostly large crumbs.
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7
Put the dough on the counter and knead to make one uniform piece.
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8
Flatten into a disk, wrap in plastic and chill for 2 hours or up to 3 days.
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9
Heat the oven to 375 degrees.
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10
Roll the dough out to a 12-inch round (it can be ragged).
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11
Transfer to a rimmed baking sheet and chill while preparing the filling.
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12
Toss together the plums, all but a tablespoon of the remaining sugar, a pinch of salt and the cornstarch.
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13
Pile fruit on the dough circle, leaving a 1 1/2-inch border.
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14
Gently fold the pastry over the fruit, pleating to hold it in (sloppy is fine).
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15
Brush pastry with cream.
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16
Sprinkle remaining sugar on top, with the thyme.
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17
Bake for 30 to 40 minutes, until the crust is golden and the fruit is tender.
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18
Cool for 5 minutes, then transfer to a wire rack.
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19
Remove the thyme branches (some leaves will cling; you want this).
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20
Serve warm or at room temperature.
