Plum Tart

1     package of Buitoni Pasta Frolla (flaky pastry dough rolled in a sheet of parchment paper) or your favorite pastry dough

1     large egg

2 tbs     flour

1/2 cup sugar

5 tbs     butter, melted

4 cups  plums cut lengthwise into 4 or 6 pieces depending on the size

Preheat oven to 400 degrees F (200 degrees C).  Line a 26 to  28 cm springform pan (or tart pan with removable bottom) with the dough, keeping the parchment paper under the dough so the dough does not touch the pan.

Arrange the pieces of plum skin-side-up in concentric circles, cover the dough in the bottom of the pan.

Mix the egg, flour, sugar and melted butter together. Pour the mixture evenly over the plums. Fold the edges of the dough down, overlapping the outer edges of the fruit.

Place in oven and bake for about 30 minutes or until the filling bubbles and crust is nicely brown. Remove from oven and allow to cool.

6 to 8 servings