Crust:

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. sugar
1 tsp. ground cinnamon
1 1/2 c. half and half
2 eggs, lightly beaten

Preheat oven to 350 degrees. For crust, sift flour and salt into mixing bowl. Using two 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 lightly greased 8 inch square baking pan. Layer plums over crust. Sprinkle sugar and cinnamon over plums. Bake 20 minutes. In a bowl, blend half and half with eggs. Pour over plums. Bake 30 to 35 minutes or until custard is firm around edges, but still slightly soft in center. Custard will firm as it cools. Serve warm or cold. 8 to 9 servings.