Preheat oven to 375F.
Flour refrigerated pie-crust circles lightly.
Place one crust flour-side down in
10" tart pan with removable bottom.
From second crust cut enough
1" ribbons of pie crust to make an edge
around inside circumference of tart pan.
Press into place, sealing joined edges.
With cookie cutter, cut leaf (or other)
shapes from remaining dough.
Refrigerate.

Pit and quarter plums.
Mix flour with 2 tbs. sugar;
sprinkle over prepared shell.
Place plums in shell;
sprinkle with remaining sugar.
Cut butter in small pieces
and dot tart surface.
Place pastry leaves on top of filling.
Place tart on baking sheet.
Bake on bottom rack of oven 45 min.
Makes 6-8 servings.

Nutrients: 590 cal., 4.5g protein,
6g carb., 30g fat (45% total calories),
11mg cholesterol, 1.4g fiber,
391mg sodium.