– 1¾ cups all-purpose flour – ½ cup unsalted butter, softened – ½ cup granulated sugar – 1 large egg – 1 teaspoon vanilla extract – 1½ teaspoons baking powder – Pinch of salt – 1½ pounds fresh plums (about 8–10), pitted and quartered – 1 tablespoon sugar + ½ teaspoon cinnamon (for topping)
Cream butter and sugar, add egg and vanilla, then mix in dry ingredients. Press the soft dough evenly into a tart or springform pan.
Halve and pit the plums, then slice each half into quarters. Arrange them upright and closely packed on top of the dough.
Sprinkle plums with cinnamon sugar. Bake at 350°F for 40–45 minutes, or until the crust is golden and fruit is bubbling.
Let the tart cool completely before slicing. Serve plain or with a dusting of powdered sugar, whipped cream, or a scoop of vanilla ice cream.
Tangy plums nestled in a golden, tender crust make this dessert subtly sweet, fragrant, and ideal for coffee breaks or light desserts.