Perfectly ripe summer plums nestled under a crispy, crunchy, buttery lid is all I ever need in a summer dessert.
Flour Cinnamon Salt Baking Powder Italian Plumbs Tapioca Brandy Sugar Butter
Whisk dry ingredients, set aside. Cut plums in half & soak in brandy mixture.
Make the dough, press some of it into the pan.
Top dough with marinated plums & crumble topping on.
Bake, Cool & Enjoy!
The tart is to die for! I make it regularly while plums are in season, one problem 1 slice is never enough.-Jo