2 c. unsifted flour
1/3 c. sugar
1 tsp. grated lemon rind
2 sticks butter
2 egg yolks
2 tbsp. heavy cream
2/3 c. red currant jelly
1 tbsp. brandy
25 plums (purple Italian plums available in the fall), halved (50 pieces)
1/4 c. sugar mixed with 1 tsp. nutmeg

In a medium bowl stir together flour, eggs, sugar, and lemon rind. With a pastry blender cut in butter until particles are fine. In a cup, with a fork, beat together egg yolks and cream. Add this to the flour mixture and toss with fork to blend. Pat over bottom of lightly buttered 15x10x1 jelly roll pan or cookie sheet. Prick well with a fork. Bake in preheated 400 degree oven for 10 minutes.

Meanwhile, in small saucepan over low heat, melt jelly and brandy. Brush some of this over hot pastry. Arrange plums, cut side down, over pastry. Sprinkle with sugar-nutmeg mixture. Now continue baking in a 350 degree (not 400) degree oven for 30 minutes longer. Remove and spoon remaining warm jelly over plums.