Cut each plum into 8 wedges; discard pits. Sprinkle flour evenly in bottom of partially baked pastry shell. Arrange plum wedges side by side in pastry shell, overlapping slightly. Combine cinnamon and sugar; sprinkle over plums. Pour eggs over top, covering surface evenly. Bake at 200ºC or 30 minutes or until top is lightly browned. PASTRY SHELL Combine flour and sugar; add butter and vinegar, mixing well. Roll pastry out to fit a 25 cm piepan; press evenly into bottom and halfway up sides of lightly greased 25 cm piepan. Prick bottom with a fork. pastry shell. ----