Ingredients

Sugar Dough
290 gms/ 10.23 ounces Flour
1/3rd cup sugar
200 gms / 7.05 ounces unsalted butter, chilled, cut into pieces.
2 egg yolks.

Tart filling
2 Tbsps unsalted butter
8 large ripe plums, halved, pitted, & cut into slices.
1/4th cup granulated sugar
1 Tbsp lemon juice.
1 tbsp cornstarch

Method
1) In a food processor first blend the flour & sugar. Then add the butter & blend. Lightly whisk the egg yolks & blend into the mixture. (Add 1-2 tbsps of chilled water if required) Scrape the mixture, form into a ball & wrap into a plastic wrap & chill in the refrigerator for at least 1 hour.
2) Remove the dough. On a lightly floured surface roll out the dough into a circle of 14 inches. The dough will be delicate. Use your fingers & transfer to a pie tart.Lightly brush the edges with beaten egg white or milk. Lightly flour the surface with corn flour. Prick with a fork lightly. Keep to bake for 10 mins at 350 ^o F/ 180 ^o C
3) In a large, heavy bottomed pan, saute the plums with the unsalted butter for 3-5 mins on low. Add the sugar & lemon juice. Mix. Remove from heat. Add in a tbsp of cornfour.
4) Bake for 30 mins. remove & sprinkle with powdered sugar.