Lucy's German Plum Tart

Lucy’s German Plum Tart I don’t remember eating my mothers German Plum Tart until we were back living on the Isle of Wight. I think she started to make it when we lived in Wolfenbuttel, while I was at Boarding School and the plums were ripe. The garden at the Folly Inn on the Isle of Wight, where we lived, had three plum tree’s, one a Victoria - that we used to make Jam. The second an Italian or German Plum that mum used to make this tart with. We also had a Damson tree, for Jam and Damson Brandy. We had to fight the wasps and the birds to get the plums first, but there were usually enough for 2 or 3 large tarts. Judging the right time to pick the plums; Simon would be in the tree; Mum would be under the tree, the tub of plums slowly filling. I would then work with Mum on cutting and pitting the the plums. Chatting about the day, as Mum made up the pie. No recipe, no weights and measurements. The tart would gradually rise above the pastry. It was cooked slowly and steadily for about an hour. A bowl of whipped cream would appear. The first mouthful was decadent and divine. The word would go out to friends and family that the Plum Tart weas made and the entire tart would be gone in a matter of hours. Was there enough plums for another? For the Pastry: 1 cup of flour, 1 stick butter, 1 tablespoon sugar - I prefer the organic; Combine in Food Processor, pulse until blended to look like breadcrumbs. Add cold water a little at a time until the mixture combines into a ball. Plum Jam - this was what the Victoria plum jam was for. Crumb: 1 cup flour, 1/3 cup light brown sugar, 1 stick butter - combine in Food processor. German or Italian plums rinsed and cut in halves. 1/2 cup of Dark Brown sugar combined with a teaspoon of cinnamon - I prefer the Ceylon cinnamon Roll out the pastry, to fit a 8 inch tart tin. Then add to the tin. Prick the pastry all over with a fork. Carefully spread jam over the pastry, making sure to go the edge’s. Cover the jam with the crumb. Add the plums, cut in half, standing on their sides. I start from the outside and work my way in. Sprinkle the plums with the brown sugar and cinnamon. Bake at 350 degree oven for about an hour. Until pastry is golden and the plums are sitting in juice. Serve warm with whipped cream.