2 cups of all purpose flower
1 cup of light brown sugar (regular works as well if you don't have brown on hand)
1.5 sticks of butter - very cold and cut into smaller chunks
1/2 teaspoon of cinnamon (optional)
fresh plums (dark Italian ones are really good for this tart)
Mix flower and sugar, cut in butter and eggs until pea size crumbles are achieved. Save 1 cup of crumbles for topping and dump remaining crumbles into baking dish (recommend one with removable bottom). Form crumbles into crust. Depending on size half or quarter plums and distribute evenly onto crust. Sprinkle saved crumble over top.
Bake for about 25mins at 400F and leave in cooling oven for another 5 mins (check that crust does not turn to dark - oven temp varies).
Let cool and enjoy!