Rustic Plum Tarts

Preheat oven to 350, halve and remove stones from 18-20 plums, slice halves into 4 or 5 slices so they are mostly the same size. place in a bowl and toss with 1/2 cup brown sugar, 2 tsp cinnamon, 1/2 tsp nutmeg & a dash of salt. After tossing this mixture thoroughly, place into a shallow baking pan, dot with 4 tbsp or butter and bake for 20 min to 1/2 hour. Remove from oven and strain juices into a saucepan. Reduce juices by 1/2 on low heat. Let plum slices cool.
In the meantime while plums cool, prepare tart crust.
crust, for 2 tarts:
2 cups all purpose unbleached flour
1 cup whole wheat pastry flour
1 cup unsalted butter, cold & cubed
1 tsp salt
1 tbsp sugar
mix dry ingredients, cut in butter with pastry cutter or 2 forks till crumbly.
in a 2 cup measure add 1 cup cold water, 1/4 cup apple cider vinegar
4 or 5 ice cubes to really make liquid cold, (don't use the ice in recipe though)
Slowly add liquid a little at a time mixing with a spoon to keep dough cool. when dough is manageable but not sticky, split into 2 portions and wrap with towel and let rest 1/2 hour.
Roll dough out to 1/4 inch thickness into a round circle.
place on baking sheet, I used pizza pans.
Place cooled plums in a design on each pastry dough. Turn edges into center about 1/2 inch to 1 inch, folding carefully not to rip dough. Brush dough edge with cold water and sprinkle with sugar.
bake 350 1/2 hour, turn heat up to 400, bake additional 15 minutes or until crust is browned. Cool, drizzle the reduced glaze on top of tarts and serve with vanilla soft serve ice cream, whipped cream or creme fresch. Yummy! Can be frozen for a quick desert for unexpected company!