Rustic Plum Tart

Ingredients:

CRUST: 1 1/4 cup all purpose flour, 2 Tbsp sugar, 1/4 tsp salt, 1.2 cup chilled unsalted butter cut into 1/2 " pieces, 3 Tbsp (about) ice water

TOPPING: 1 1/2 lbs plums halved-pitted-each half cup into 6 slices, 6 Tbsp sugar, 1/2 tsp ground ginger, 1/4 tsp cinnamon, 1 Tbsp all purpose flour, 2 Tbsp unsalted butter (melted), 1 egg beaten to blend for glaze. 1/4 cup apricot preserves.

Instructions:

For crust: blend flour, sugar, and salt in processor. Add butter and cut in using on/off until mixture resembles coarse meal. Add 2 Tbsp ice water, blend until moist clumps form, adding a little more water if mixture is dry. Gather into ball, flatten into disk and refrigerate at least 1 hour.

Preheat oven to 400°F. Toss plums, 4 tablespoons sugar, ginger and cinnamon in bowl. Roll out dough on floured surface to 12 1/2-inch round. Transfer to rimmed baking sheet. Mix 1 tablespoon sugar and 1 tablespoon flour in small bowl; sprinkle over dough, leaving 2-inch plain border. Arrange plums in concentric circles on dough, leaving 2-inch plain border; drizzle with melted butter. Fold dough border in toward center. Brush border with egg glaze; sprinkle with 1 tablespoon sugar. Bake tart until plums are tender and crust is golden, about 45 minutes.

Stir preserves in saucepan over low heat until melted. Brush over plums. Cool tart 1 hour on baking sheet. Run long thin knife under tart to loosen. Using 9-inch tart pan bottom, transfer tart to plate; serve at room temperature.