PASTRY:

2 c. all purpose flour
3/4 c. + 2 tbsp. butter, cut in sm. pieces
1/2 c. sugar
1 egg

FILLING:

3 lbs. plums
6 tbsp. sugar crystals
Whipped cream (opt.)

To Make Pastry: Sift flour into a large bowl. Using a pastry blender or 2 knives, cut in butter until evenly distributed and mixture resembles bread crumbs. With a fork, lightly mix in sugar and egg to make a dough. Press into a ball and wrap in foil or plastic wrap. Refrigerate 30 minutes.

To Make Filling: Wash and halve plums; remove pits. Cut fruit into quarters. Preheat oven to 400 degrees.

On a floured surface, roll out dough to fit a 10" flan tin with a removable bottom. Place dough in tin without stretching. Pierce sides and bottom of pastry shell all over with a fork. Arrange plums in a rosette pattern to fill pastry shell. Sprinkle with half the sugar crystals. Bake 30 to 35 minutes; cover with foil if pastry is becoming too brown. Cool slightly in tin. Remove from tin and sprinkle with remaining sugar crystals. Serve with whipped cream, if desired.