Olive Oil Tart

adapted from From Pure Dessert, by Alice Medrich, via Orangette

1 cup whole wheat flour (I used a blend of regular whole wheat and white whole wheat flour)
¾ cup sugar
½ tsp. baking powder
1/8 tsp. salt
1 large egg
3 T extra virgin olive oil
6-8 plums, split and pitted

(I wanted to make a couple of these, so I doubled these amounts.)

Combine the dry ingredients in the food processor and mix for a few seconds. Add the egg and olive oil, then process until the mixture resembles wet sand, less than a minute.

I didn’t have a removable bottom tart pan or springform, so I cut a circle of parchment to fit a Griswold number 8 cast iron skillet (which, curiously, has a 9 inch diameter), then oiled it with, natch, more extra virgin.

Press the crumbly dough into the bottom of the pan; you want a generally uniform thickness, but don’t worry about making it perfect. Press the plum halves, cut side up, into the dough. Bake at 375F for about 45-50 minutes or until the crust is starting to brown around the edges. Cool for a few minutes, then slide the tart out onto a rack and cool a little longer.