Plum Tart

Pastry:
1½ cups all-purpose flour
½ tsp salt
4 Tbs (1/2 stick) chilled unsalted butter
¼ cup Crisco
3-4 Tbs cold water

Stir together flour and salt. Cut in butter and Crisco. Sprinkle water 1 Tbs at a time and stir gently with a fork. Form into a ball. Flatten into a disk and use immediately or cover and refrigerate up to 2 days.

Place a baking sheet upside down on the middle rack in the oven and preheat to 400 degrees.

On a floured surface, roll out dough to ¼ inch thickness. Transfer to a tart pan.

Filling: Combine
1 lb plums, pitted and cut into ½-inch wedges (about 8 plums)
1 tsp fresh lemon juice
¼ cup sugar
3 Tbs all-purpose flour
½ tsp cinnamon

Transfer to tart shell and bake on the cookie sheet for 45 minutes.
Cool and drizzle warmed and strained apricot jam (about ¼ cup) over top.


Serve with ice cream, if desired.