Mamie's Wild Plum Tart

This is the plum tart my French "mamie" would make for a weekday dessert.

Ingredients

• 1 (9 inch) refrigerated pie crust dough
• 0.5 teaspoon unsalted butter, or as needed
• 10 medium plums, or more as needed, halved and pitted
• 1 tablespoon ground cinnamon
• 0.25 cup white sugar, or more to taste
• 1 tablespoon powdered sugar

Steps

1. Preheat the oven to 450 degrees F (230 degrees C). Grease a 9-inch tart pan with butter.
2. Roll out the pie dough and press crust into the prepared pan.
3. Arrange plums snugly, cut-sides down, on the crust. Sprinkle with cinnamon, then sprinkle with 1/4 cup sugar, or up to 1/2 cup depending on the sweetness of the plums.
4. Bake in the preheated oven until the tops of the plums are slightly browned and the juices are bubbling, 15 to 20 minutes.
5. Remove from the oven and let rest until the juices have set, 10 to 15 minutes. Sprinkle with a bit of powdered sugar, cut, and serve.