Plum Tart Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 8 tablespoons cold (1 stick) unsalted butter, cut into pieces
1/4 cup plus 3 tablespoons sugar
1/2 teaspoon pure vanilla extract
1 egg
1 cup all purpose flour + one tablespoon
1/8 teaspoon salt
1 1/2 pound red plums, pitted and quartered
1/2 teaspoon ground cinnamon
1/4 cup jelly, melted (red current, raspberry, strawberry)
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Directions: |
Directions:1. Place the butter and egg in a food processor and process a few second until creamy. Add 1/4 cup sugar and process until the mixture is light and fluffy, about 20 seconds, stopping to scrape the bowl once or twice. Add the vanilla. Combine the flour and salt and add to the food processor. Process until the dough comes together around the sides of the bowl, scrape both sides of the bowl, and process a few more seconds. Don't over mix.
2. The finished crust is often impossible to get out of the pan so try buttering it first. Then, with lightly floured hands, press the dough evenly over the bottom and up the sides of a 9 inch tart pan with removable bottom. Press around the bottom edge so it is not too thick. prick the bottom of the crust with a fork.
3. Chill the dough in the freezer for at least 30 minutes or overnight.
4. Bake the frozen tart shell about 25 minutes at 375.
5. While the shell is baking, prepare the plums. Leave the skins on. Place the quartered plums in a bowl with the remaining 3 tablespoons of sugar and the cinnamon. Mix well and set aside.
6. Cool the tart shell on a wire rack and lower the temperature of the oven to 350.
7. Brush the inside of the baked tart shell all over with half the melted jelly. Arrange the plums with skin side up, starting at the outside rim and working toward the center. Brush the remaining jelly on the plums.
8. Place the tart on a baking sheet. You might want to cover the rim of the tart shell with aluminum foil to keep the edge of the crust from burning. Bake until the plums are tender, about 30 minutes. Cool slightly. Enjoy!
A few tips:
1. Don't mix the dough too much.
2. "Paint" the dough with the jam with a kitchen brush© |
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Personal
Notes: |
Personal
Notes: I made this one summer when James Brantley and Sande Webster came over for dinner. After one mouthful Sande said, "Quit your day job. Mass produce this, it is fabulous." Well, it really isn't me that makes this so good. It is the plums. Plums are the real star of the show. I got this recipe from Sheila Lukins' Around the World Cookbook.
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