Plum tart
Ingredients
Sugar Dough[sweet dough tart crust]
290 gms/ 10.23 ounces Flour
1/3rd cup sugar
200 gms / 7.05 ounces unsalted butter, chilled, cut into pieces.
2 egg yolks.
Tart filling":
2 Tbsps unsalted butter
8 large ripe plums, halved, pitted, & cut into slices.
1/4th cup granulated sugar
1 Tbsp lemon juice.
1 tbsp cornstarch
Method as for basic dough:
In a food processor first blend the flour & sugar.
Then add the butter & blend. lightly whisk the egg yolks
& blend into the mixture. (Add 1-2 Tbsps of chilled water if required) Scrape the mixture, form into a ball & wrap into
a plastic wrap & chill in the refrigerator for at least 1 hour.
Remove the dough. On a lightly floured surface roll out the dough into a circle of 14 inches. The dough will be delicate. Use your fingers & transfer to a pie tart.
Lightly brush the edges with beaten egg white or milk.
lightly flour the surface with corn flour.
Prick with a fork lightly. Keep to bake for 10 mins at
350 o F./ 180 o C
In a large, heavy bottomed pan, saute the plums with the unsalted butter for 3-5 mins on low. Add the sugar & lemon juice. mix. Remove from heat. Add in a Tbsp of cornfour.
Bake for 30 mins. remove & sprinkle with powdered sugar.
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