Italian Plum Tart

When I read this recipe in La Tartine Gourmande, I was enthralled by the colors of the plums.  When I saw the exact type of plum needed to make this tart, Italian plums, at the farmer's market, I knew I had to attempt to make it.

The recipe is for "Tarte aux quetsches" from La Tartine Gourmande, though I used Smitten Kitchen's Great Unshrinkable Sweet Tart Shell instead of the one recommended in the recipe.

Just like last time, I had to add a Tbsp or so of water to make the crust come together.  I fulled baked the tart shell using pie weights and a crust guard when the pie weights were being used--the finished tart with the fruit in it ended up slightly burnt on the edges, so next time I would only partially bake it.

I used Italian plums, and used Vanilla extract instead of a Vanilla bean (since I didn't have any Vanilla beans).  The tart was only cooked for 25 minutes (instead of the suggested 30 minutes) because after 25 minutes the tops of the plums started to blacken (it is possible that my oven crept up in temperature, even though I was watching the thermometer).  I only sprinkled 1/2 Tbsp of blond cane sugar on top after the tart had baked.

I made this in my 9" tart pan.