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Directions

1. Combine the flour, 1 tablespoon sugar, and salt in the bowl of a food processor fitted with a metal chopping blade. Add the chilled butter and combine, briefly, until the butter is evenly distributed but still in large, visible chunks, about 5 seconds.

2. With the processor running, pour all the ice water down the feed tube. Stop the machine immediately and check the dough—if it sticks when you squeeze it together, it’s ready. If not, give it a couple more pulses, being careful not to over mix. You should still be able to see small pieces of butter in it.

3. Dump dough onto a cutting board. Gather the dough with your hands and gently shape into a disk. Wrap disk in plastic wrap and refrigerate for at least an hour.

4. Preheat the oven to 400°F.

5. In a medium bowl, combine the plums, 1⁄4 cup granulated sugar, lemon juice, lemon zest, and cornstarch.

6. On a lightly floured surface, roll out dough into a 12-by-16-inch oval, about 1/16-inch thick. Drape dough over a rolling pin to transfer to a parchment-lined baking sheet.

7. Using a slotted spoon or your fingers, arrange the plum mixture in the center of the dough, leaving a 11⁄2-inch border. Fold the border of the dough up and over the filling—pinching the edges to make it stick—leaving a circle of plums visible in the center.

8. Sprinkle the top of fruit and dough border with remaining table- spoon of sugar.

9. Bake for 45-50 minutes, until the fruit is soft and the crust is golden-brown.

10. Let cool to room temperature before serving.

Time-saver!

Make the dough ahead. Wrapped in plastic, it will keep in the fridge for 2 to 3 days or in the freezer for up to 3 months.