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Filling:
1 1/2 tbsp cornstarch
2 lb fresh plums, pitted and halved
1/2 cup red currant jelly, melted
  1. Preheat oven to 425 degrees. Line the tart pan with the pastry dough. Bake for 8-10 minutes until crust is light brown. Remove from oven and let cool.
  2. Sprinkle the cornstarch over the bottom of the tart shell.
  3. Starting at the edge, arrange the plums on top of the dough in a circular direction, overlapping slightly. Bake for 20-30 minutes on the bottom rack of the oven.
  4. Glaze tart with warm red currant jelly.
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