This plum tart is seen all over Switzerland in the early fall.
1. Preheat oven to 350 degrees.
2. For the dough, combine dry ingredients in food processor and pulse
to mix. Add butter and pulse in. Add egg and continue to pulse until dough
forms a ball. Roll the dough into a 14-inch disk and line the pan with
it. Arrange the plum halves on the crust, cut sides up.
3. For the filling, in a mixing bowl, mix the sugar and flour, then
whisk in the cream, egg, yolks and Kirsch. Pour over the fruit in the
crust.
4. Bake until plums, crust and topping are baked through and filling
is set, about 35 minutes.
