Plum tart

3/4 pound plums, quartered and pitted

2 tablespoons cornstarch 

1 3/4 cups sugar, divided

1/4 pound unsalted butter

1 1/4 cups all-purpose flour

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

1/4 teaspoon baking powder

Preheat the oven to 170 degrees. Butter and flour a 9-inch springform pan and place it on a sheet pan.

Place the plums, cornstarch and 3/4 cup of the sugar in a mixing bowl and stir to combine. Allow to sit for 15 minutes.

In the bowl cream the butter and remaining 1 cup of sugar until light and fluffy. Add the flour, cinnamon, salt, and baking powder. Add 1 tablespoon of cold water and mix until the mixture forms large, moist crumbs. Set aside 3/4 cup of the crumb mixture and pour the rest into the springform pan.

With floured hands, lightly pat the dough evenly in the bottom of the pan and 1 inch up the sides.

Arrange the plums in concentric circles on the crust. Sprinkle the remaining crumb mixture evenly on top. Bake for 1 hour, until the fruit is bubbling and the crust is golden.