1. In the bowl of a food processor fitted with the metal blade, add the flour, Redpath® Golden Yellow Sugar, rosemary, and ½ teaspoon salt. Pulse several times to thoroughly combine the ingredients. Pulse in the cold butter until the mixture resembles coarse breadcrumbs. Add in the apple cider vinegar. Pulse a few times. Slowly add the water, about a teaspoon at a time, pulse until the dough just forms a ball. Do not over-process. Chill for at least 2 hours or overnight.

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2. Preheat the oven to 375℉ (℃). Line a baking sheet with parchment paper.

3. On a lightly floured surface, roll out the chilled dough into a circle about 10 inches in diameter. Transfer the rolled out dough onto the prepared baking sheet.Cover with plastic wrap until ready to assemble.

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4. Line a baking sheet with paper towels. With a paring knife, slice the plums in half and remove the pits. Take one of the halves and cut ¼ inch slices and then place on the paper towels to remove excess moisture. Repeat with the remaining plums.

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5. In a small bowl, cream together the mascarpone cheese with the icing sugar, lemon zest, vanilla extract, and remaining 1/4 teaspoon salt, with a rubber spatula until well blended. Spread the mascarpone mixture evenly onto the dough, leaving approximately an inch border all the way around. Line the plum slices, slightly overlapping each other, in a concentric circular pattern onto the mascarpone cheese. Start with the outer edge until the centre is reached. Fold over the excess dough over the plums, creating overlapping folds as you work around the tart. In a small bowl, whisk together the egg with the water. With a pastry brush, lightly brush the crust with the egg wash (optional: sprinkle crust with Redpath ® Granulated or Turbinado Sugar).

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6. Place into the preheated oven and bake for 30 to 35 minutes, or until the dough is golden brown and the plums are bubbling.

7. Carefully remove from the oven and place onto a wire rack to cool. While the tart is cooling, place the apple jelly in a small microwave-safe bowl and heat for 10 to 30 seconds to thin it out. While the tart is still warm, use a pastry brush to carefully brush the plums with the apple jelly. Allow the tart to cool to room temperature before slicing and serving.

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