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1
Blend flour, sugar, and salt in processor.
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2
Add butter and cut in using on/off turns until mixture resembles coarse meal.
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3
Add 2 tablespoons ice water; blend until moist clumps form, adding more water by teaspoonfuls if mixture is dry.
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4
Gather dough into ball; flatten into disk.
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5
Wrap dough in plastic and refrigerate at least 1 hour.
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6
Preheat oven to 400F.
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7
Toss plums, 4 tablespoons sugar, ginger and cinnamon in bowl.
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8
Roll out dough on floured surface to 12 1/2-inch round.
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9
Transfer to rimmed baking sheet.
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10
Mix 1 tablespoon sugar and 1 tablespoon flour in small bowl; sprinkle over dough, leaving 2-inch plain border.
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11
Arrange plums in concentric circles on dough, leaving 2-inch plain border; drizzle with melted butter.
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12
Fold dough border in toward center.
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13
Brush border with egg glaze; sprinkle with 1 tablespoon sugar.
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14
Bake tart until plums are tender and crust is golden, about 45 minutes.
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15
Stir preserves in saucepan over low heat until melted.
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16
Brush over plums.
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17
Cool tart 1 hour on baking sheet.
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18
Run long thin knife under tart to loosen.
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19
Using 9-inch tart pan bottom, transfer tart to plate; serve at room temperature.
