Zwetschenkuechen

This plum tart is seen all over Switzerland in the early fall.

Makes one 10-inch tart

Dough

1 cup flour
3 tablespoons sugar
1/4 teaspoon baking powder
Pinch salt
4 tablespoons unsalted butter
1 large egg

Filling

20 medium prune plums, rinsed, halved and pitted
1/4 cup sugar
2 tablespoons flour
2/3 cup heavy whipping cream
1 large egg
3 egg yolks
1 tablespoon Kirsch

One 10-inch tart pan, buttered

1. Preheat oven to 350 degrees.
2. For the dough, combine dry ingredients in food processor and pulse to mix. Add butter and pulse in. Add egg and continue to pulse until dough forms a ball. Roll the dough into a 14-inch disk and line the pan with it. Arrange the plum halves on the crust, cut sides up.
3. For the filling, in a mixing bowl, mix the sugar and flour, then whisk in the cream, egg, yolks and Kirsch. Pour over the fruit in the crust.
4. Bake until plums, crust and topping are baked through and filling is set, about 35 minutes.