Fresh Plum Tart Name: Nathalie Alcantara Base: Fort Eustis Recipe: Dough: 2 1/2 cups (300g) all-purpose flour 3/4 cup plus 2 tablespoons (200g) butter, cut in small pieces 1/4 cup plus 3 tablespoons (100g) sugar 1 egg Filling: 3lbs. (1.5 kg) plums 6 tablespoons sugar crystals Whipped cream, if desired In a large bowl sift the flour. Cut in butter with 2 knives until evenly distributed and the mix looks like bread crumbs. Lightly mix in sugar and egg with a fork to make a dough. Make a ball and wrap in foil or plastic wrap. Refrigerate for 2 hours. To make the filling, wash and and cut the plums in half; remove pits, and cut fruit into quarters. Preheat oven to 400F (205C.) On a smooth surface, with flour sprinkled on it, roll out the dough so it can be placed in a 10-inch (25cm) flan tin with a removable bottom. Place dough in tin, careful not to stretch it. Pierce the sides and the bottom of the pastry shell all over with a fork. To fill pastry shell, lay plums in a rose pattern on it. Cover with half the sugar crystals. Bake 30 to 35 minutes; cover with foil if pastry is becoming too dark. Let cool a little bit in tin. Remove from tin and sprinkle the rest of the crystal sugar on. Serve with whipped cream.