Form the dough into a ball, wrap it in plastic, and place it in the fridge for 15 minutes. After its brief chill, flour your work surface and roll the dough out so that it is about 1½ inches larger than the cake pan. Transfer the dough to the pan and press on it lightly, so that it makes contact with the bottom and sides. Ideally, the border of the dough should come an inch up the sides of the cake pan. If the dough is not high enough, use a floured fork to gently pull it up to an inch in height. Using the tines of a fork, poke the bottom and sides of the dough a number of times, so that it can breathe while baking. Place the dough in the fridge to rest for 30 minutes, and prepare the plum filling.