Plum Tart from the”Gourmet Cookbook” Edited by Ruth Reichl;
Active time : 1 1/2 hours Start to finich 4 hours including cooling
Pastry dough –
1 1/2 cups all-purpose flour
1 stick (8 T) plus 1 T cold unsalted butter, cut into 1/2 inch pieces
1/4 C sugar
1/2 tsp salt
1/2 tsp finely grated lemon zest
2 lg egg yolks
For filling –
1/2 C sugar
2 T cornstarch
1 3/4 lb small plums, preferably prune plums (about 26) halved and pitted
1 1/2 tsp fresh lemon juice
Suggest accompaniment of creme fraiche or lightly sweetened sour cream
9″ fluted tart pan with removable bottom (I use my glass tart pan with non-removable bottom)
Make the dough –
Combine flour, butter, sugar, salt and zest in a food processor and pulse until mixture resembles coarse meal with some small (roughly pea-sized) lumps of butter. Add yolks and process just until incorporated and dough begins to clump.
Turn dough out onto a work surface and divide into 4 portions. Smear each portion once with the heel of your hand in a forward motion to help distribute fat. Gather dough together, using a pastry scraper if you have one, form into a ball, and flatten into a disk.
Put dough in tart pan and pat out with floured fingertips into an even layer on bottom and up sides so it extends about 1/4 inch above rim. Refrigerate until firm, about 30 minutes.
Meanwhile make the filling. Stir together sugar and cornstarch in a large bowl. Add plums and lemon juice and toss to coast. Let plums macerate at room temperature, stirring occasionally, until juicy, about 30 minutes.
Assemble & bake the tart – Put a rack in lower third of oven and preheat oven to 425.
Arrange the plum halves skin sides down in tart shell in an overlapping decorative pattern. n Halve any remaining lengthwise and randomly tuck in among plum halves. Pour all juices from bowl over plums.
Bake tart 25 minutes. Reduce oven temperature to 375, cover tart loosely with foil and bake until plums are tender and juices are bubbling and slightly thickened, about 40 minutes (Kathy and I both found the second baking time too long – watch it!) Brush warm juices over plums.
Cool tart completely on a rack about 2 hours. (Juices will thicken as tart cools)
Remove rim of pan and serve tart with creme fraiche (or not!)
The unbaked tart shell can be refrigerated, covered, for up to 1 day
The plums can macerate for up to 1 day, covered and refrigerated. Stir well before arranging in the tart shell