Categories: Desserts, Cakes, Fruits 
      Yield: 6 to 8 servi 
  
           Butter 
      7    Large red plums, pitted, 
           -each cut into 8 wedges 
      4 tb Sugar 
      1    Pate Sucree Dough 
           -see separate recipe 
    1/2 ts Ground cinnamon 
      1    Egg white, beaten to blend 
           Vanilla ice cream 
  
  Preheat oven to 400F.  Line baking sheet with foil; butter foil. Place 
  plums on prepared sheet, spacing evenly.  Sprinkle with 2 tablespoons 
  sugar. Bake until plums are tender but stil hold shape, about 30 minutes. 
  Cool plums on sheet. 
   
  Roll out dough on floured surface to 12-inch-diameter round.  Transfer 
  pastry to center of another heavy large baking sheet.  Overlap plums in 
  concentric circles on pastry, forming 9-inch-diameter circle in center. 
  Combine remaining 2 tablespoons sugar and cinnamon in small bowl. Sprinkle 
  sugar mixture over plums.  Fold edge of pastry over plums, pinching to seal 
  any cracks in pastry.  Brush crust twice with egg white. 
   
  Bake tart until crust is golden, about 25 minutes.  Run thin sharp knife 
  carefully under tart edges to loosen from sheet.  Cool 15 to 30 minutes. 
  Serve tart slightly warm with ice cream. 
   
  Bon Appetit/May 94 Typed by Didi Pahl