Freeform Plum Tart!

Ever since I got home and saw my July/August issue of Everyday Food, I've had my eye on the Rustic Plum Tart. Yesterday I was debating back and forth between making it or Bizcocho de Naranja. Since I had everything for the plum tart except the plums, I decided if I could find some good plums, I'd make the tart. And I did. I just had to make some minor adjustments.
I took pictures. I just packed my camera before I copied the pictures onto my computer.

Plum Tart
Crust

1 cup all-purpose flour

1/4 cup yellow cornmeal

1/2 teaspoon sugar

1/2 teaspoon salt

1/2 cup (1 stick) cold butter cut into pieces

2-4 tablespoons cold water

Filling

1 1/2 lbs red plums, quartered, pitted, and cut into 1/4 inch thick slices

1/3 cup sugar

1 tablespoon all-purpose flour

1 large egg yolk mixed with 1 teaspoon water (for egg wash)

In a food processor, pulse flour, cornmeal, sugar, and salt to combine. Add butter and pulse until it resembles a coarse meal. Add 2 tablespoons ice water and oulse until dough is crumbly, but holds together when squeezed.

Turn dough onto floured work surface. Knead once or twice. Flatten into a disk, wrap in plastic wrap, and refrigerate at least an hour.

Line a rimmed baking sheet with foil. Flour a large piece of parchment (about the size of the baking sheet). Place dough on paper. Lightly flour dough and roll out into a 14-inch round. Put parchment paper with dough on the baking sheet.

Preheat the oven to 400 degrees.

In a large bowl, toss together ingredients for the filling. Pour into the center of the crust, leaving a two-inch border. Fold border over fruit and brush with egg wash.

Bake tart until crust is brown and filling is bubbling, about 35-40 minutes. Tranfer baking sheet to rack. Let cool 20 minutes. Serve warm.

Serves 6. (or 7)