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1
To make the crust using a food processor, fitted with a metal blade, pulse the flour, salt, and 1 tablespoon of the sugar together.
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2
Cut the butter or margarine into small pieces, add to the bowl, and process until crumbly.
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3
Add the egg yolk and process until a ball is formed, adding more flour if necessary.
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4
To make the dough by hand, use your fingers or a pastry blender to work the butter or margarine into the flour, salt, and 1 tablespoon sugar until the mixture resembles coarse breadcrumbs.
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5
Add the egg yolk and work the dough into a ball.
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6
Remove the dough from the bowl, dust with flour, and pat into a flattened circle.
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7
Cover with plastic wrap and refrigerate for at least a half hour.
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8
When you are ready to make the crust, dust your hands and the dough with flour.
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9
Place the dough in the center of a 9-inch pie plate and with your fingers gently pat in out to cover the bottom and go up the sides.
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10
Preheat the oven to 400F.
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11
Prick the crust with the tines of a fork in several places and prebake the crust on the middle rack for 10 minutes.
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12
Remove the curst from the oven and let it cool slightly.
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13
Turn the oven down to 350F.
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14
Pit and cut the plums into fourths.
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15
Sprinkle the breadcrumbs on the dough, then spoon the apricot preserves on top and drizzle with the brandy.
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16
Place the plum quarters on the crust in a circle so that each overlaps the next and they eventually form a spiral into the center.
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17
Sprinkle with cinnamon and the remaining sugar.
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18
(At this point, if you wish, you can wrap and freeze the tart, to bake it later.
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19
Just remove the pie from the freezer one hour before baking.)
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20
Place the tart in the oven and bake about 30 to 40 minutes or until the crust is golden brown and the plums are juicy.
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21
Remove from the oven.
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22
Just before serving, sprinkle with confectioners' sugar.
