1 1/2 c. all-purpose flour
1/2 tsp. salt
1/2 c. butter

FILLING:

1 can (1 lb.) whole, pitted plums in heavy syrup, drained
1/2 c. granulated sugar
1 tsp. ground cinnamon
1 1/2 c. half & half
2 eggs, lightly beaten

Preheat oven to 350 degrees. For crust, sift flour and salt into a mixing bowl. Using a pastry blender or 2 knives, cut butter into flour until mixture resembles coarse meal. Using the back of a spoon, firmly press mixture into the bottom and halfway up the sides of a slightly greased 8 inch square baking pan.

Layer plums over crust. Sprinkle sugar and cinnamon over plums. Bake 20 minutes.

In a bowl, blend half & half with eggs. Pour over plums. Bake 30-35 minutes or until custard is firm around edges but still slightly soft in center. Custard with firm as it cools. Serve warm or cold. Yield about 9 servings.