7tablespoonschilled unsalted buttercut into ½ inch cubes
Large pinch salt
1eggat room temperature
For the Filling
1poundFrench plumsor another firm plum, pitted and cut into ½ inch thick wedges
½teaspoonpumpkin spiceor cinnamon
A 12-inch tart pan with a removable bottom*
Prepare the Tart :Place the flour, sugar, baking powder and, salt in the bowl of a food processor, pulse a couple of times to mix. Add the butter and pulse until it forms small pea-like pieces. Mix the milk, vanilla, and egg together in a small bowl, beat until the egg is fully mixed into the milk. Turn the processor on and quickly add the milk/egg mixture all at once; stop as soon as it forms a dough.
Spray the bottom of the tart pan with cooking spray or grease it with butter. Turn the dough (it will be sticky) into the prepared pan. Using well-floured fingers, press the dough across the bottom of the pan and up the sides. Place in the freezer for 15 minutes to set.
Heat the oven to 400°F.
Prepare the Plums: Cut the plums in half and remove the pit. Depending on the plum you are using, slice into wedges that are about ½ inch thick. Mix the ¼ cup sugar with the pumpkin spice. Toss 2 tablespoons with the plums.
Remove the crust from the freezer and spread the plums, in a pattern if you so choose, over the crust, overlapping them slightly. Sprinkle the remaining sugar over the top, then place in the middle of the oven; cook 20-25 minutes, or until the tart is golden and the fruit is bubbly. Allow to sit for 20 minutes to cool before slicing. Serve warm or at room temperature. Cover and refrigerate any left-over tart.
If you don't have a tart pan with a removable bottom, use a pie pan. Make sure to grease both the bottom and sides of the pan.