Southern German and Alsatian-Italian Plum Tart

To make the crust using a food processor fitted with the metal blade, pulse the flour, salt and 1 tablespoon of the sugar together. Cut the butter or margarine into small pieces, add to the bowl, and process until crumbly. Add the egg yolk and process until the dough forms a ball, adding more flour if necessary.

To make the dough by hand, use your fingers or a pastry blender to work the butter or margarine into the flour, salt, and 1 tablespoon of sugar until the mixture resembles coarse bread crumbs. Add the egg yolk and work the dough into a ball.

Remove the dough from the bowl, dust with flour, and pat into a flattened circle. Cover with plastic wrap and refrigerate for at least 30 minutes.

When you are ready to make the crust, dust your hands and the dough with flour. Place the dough in the center of a 9-inch, deep-dish pie plate.

With your fingers, gently pat it out to cover the bottom and go up the sides. Trim the crust and prick the bottom in several places with the tines of a fork.

Preheat the oven to 375 degrees F.

Pit and cut the plums into fourths. Sprinkle the bread crumbs on the crust, then spoon the apricot preserves on top and drizzle with the brandy. Place the plum quarters on the crust in concentric circles, starting from the outside and working inward, so that each overlaps the next, into the center. Repeat, using all the plums.

Sprinkle with cinnamon and the remaining sugar (At this point, if you wish, you can wrap and freeze the tart, to bake it later. Just remove it from the freezer 1 hour before baking).

Place the tart in the oven and bake for about 45 minutes to 1 hour, or until the crust is golden brown and the plums are juicy. Cover edges if browning too quickly.

Remove from the oven. Just before serving, sprinkle with confectioners' sugar.