INGREDIENTS
2 Pounds Ripe Italian Prune Plums (Stanley Plums)
½ Recipe Sugar Dough for Tarts, Below
1 Tbsp Flour, Plus Extra for Rolling Out Dough
½ Tsp Ground Cinnamon
¾ Cup Granulated Sugar
½ Cup Whole Milk
¼ Cup Heavy Cream
2 Eggs
½ Tsp Vanilla Extract
Optional:  Armagnac or Mirabelle Brandies

INSTRUCTIONS
1.  Pre-heat oven to 350° F.
2.  Grease a 9½ inch tart pan. Place dough on a lightly floured work surface and roll out into a circle, 11½ inches in diameter and ⅛-¼ inch thick. Transfer the dough to the tart pan, lightly press dough into the sides of pan, trim excess dough. Fit dough with a circle of parchment paper and fill with pie weights. Bake tart for 10 minutes or until edges begin to turn golden brown. Remove weights and paper and continue to bake the tart shell for 5 minutes or until the bottom begins to turn light brown.
3.  Cut the plums in half lengthwise and remove the stones. Sprinkle 1 tablespoon of flour evenly on the bottom of the pre-baked tart shell. Beginning at the outer part of the tart shell begin arranging the plums so that they are standing up on points with the skin side resting against the side of the tart. Continue to form overlapping circles of plums, with each layer resting tightly against the other, until the entire tart is covered in plums.
4.  Combine ¼ cup sugar with ½ teaspoon ground cinnamon and sprinkle generously over the fruit. Place the tart back in a 350° F oven and bake for 20 minutes.
5.  Beat 2 eggs and ½ cup sugar together until light. Add milk, cream and vanilla extract and mix well. Pour mixture slowly into the center of the tart (make sure it does not overflow the sides of the pan). Continue baking 15-20 minutes until the custard is set.
6.  Optional:  when tart is just removed from oven, sprinkle with Armagnac or Mirabelle to enhance the plum aromas.  Serve with lightly sweetened crème fraîche.

Sugar Dough for Tarts
Yields enough for two 9½ inch tarts

INGREDIENTS
3¾ Cups All-Purpose Flour
1½ Cups Sugar
1 Tsp Kosher Salt
1½ Cups Sweet Unsalted Butter, at Room Temperature
2 Eggs
3 Tbsp Milk
¼ Tsp Vanilla Extract

INSTRUCTIONS
1.  Cream butter, salt and sugar until light. Add flour and mix briefly to incorporate. Add eggs and blend. Add milk and vanilla and blend just enough to combine all ingredients. Do not over mix. Divide the dough in half to form 2 balls. Flatten balls into discs, wrap in plastic wrap, refrigerate for several hours before use. Extra dough can be frozen until use.