I've taken to making tart dough like there's no tomorrow and just keeping it in the freezer until I have a filling to put in it. Once again this tart relies on the fruit to do it's best in flavoring the tart. It's a simple pate sucre, I put panko on the base to soak up the juice left by the plums, and then layered the plums.
No this wasn't as easy as I'm making it sounds...I had to do it twice. On the way to the oven I managed to hit the oven door and the pieces managed to stay within the tart, but completly lop sides. It looked rather good actually.. I figured it would be kinda weird to eat a tart that had nothing on one side and everything on the other. So I rearranged them again.
I sprinkled the top with cinnamon, sugar and cardamon, baked it. Glazed it with some apricot glaze and that was it.
It was a tart sweet tart. I should have precooked the base longer than the 10 min I did as it was a smidge unstable. But otherwise it was pretty alright.