1½CupsBob's Red Mill Gluten Free 1-to-1 Baking Flour or another gluten free flour
2tablespoonsgranulated sugar
½teaspoonsea salt
7tablespoonscold butterfor vegan, use Crisco
4-6tablespoonscold waterput an ice cube in the water while preparing the ingredients
1eggbeaten
1teaspoonapple cider vinegar
Nonstick cooking spray
Filling
6tablespoonssuper fine sugarAKA Caster sugar or baking sugar
12sugar plumscut in half and pitted, may need more or less plums depending on size
½cupapricot jam
Instructions
Tart Crust
Preheat oven to 375°F.
By hand, whisk together flour, sugar and salt.
Add in the cold butter or Crisco in small pieces.
Using a pastry cutter, mix until well combined. It will be dry and crumbly.
Add the beaten egg, apple cider vinegar and a couple of tablespoons of cold water.
Blend until the dough comes together, adding more water—1 tablespoon at a time—as needed.
The dough should not be sticky and should hold together when pressed.
Spray a 10-inch pie plate (or two smaller tart pans) with baking spray.
Do not roll out the dough. Instead, press the dough into the pie plate, working it slowly up the sides of the plate.
Prick bottom of crust with a fork and place pie crust in the refrigerator until you are ready to use it.
If you are not using the crust within an hour, cover it with plastic wrap to hold in the moisture.
Fill the crust with pie weights or dry beans to prevent shrinkage and bake the pie crust at 375°F for approximately 15 minutes or until crust is lightly browned.
Let cool to room temperature before filling.
Filling
Preheat oven to 400°F.
Sprinkle 3 tablespoons of super fine sugar over the crust.
Place the plums, outside (round part) down, so the cut side is up, in one layer over the crust, covering it entirely.
Sprinkle remaining 3 tablespoons of sugar over the plums.
Bake at 400°F for about 30 minutes until the filling is thick and bubbly, and the crust edge is golden brown.
Remove the tart from the oven to cool.
When lukewarm, spread the apricot jam over the top of the pie.