Plum Tart

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1 1/3 cups all-purpose flour

1 tablespoon sugar

1/4 teaspoon kosher salt

1 stick (8 tablespoons) unsalted butter, well chilled and cut into small cubes

1 egg yolk

2-3 tablespoons ice water

1 egg yolk, beaten with a tablespoons of water (to glaze edges of crust)

1 1/2 pounds (about 2 small baskets) ripe Italian plums or other variety,pitted and sliced in half

2-3 tablespoons granulated sugar

1/4 cup red current jelly, warmed

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