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Tuesday, 09 September 2008 |
When summer fruits are abundant, several of these tarts can be assembled, wrapped tightly in plastic wrap and aluminum foil, and frozen, unbaked, to be pulled out and baked in the winter. A thin single layer of plums melts into a smooth filling with no need for a thickener. The crisp and crumbly cinnamon topping brings it all together.
For the Cinnamon Topping:
3/4 cup flour
3/4 cup (packed) brown sugar
1 tablespoon ground cinnamon
1/2 cup (1 stick) butter
For the Crust:
2 1/4 cups flour
1/4 cup sugar
1 teaspoon salt
3/4 cup (1 1/2 sticks) butter, cold, cut into 1-inch pieces
1/3 cup cold water
36 Italian prune plums, halved and pitted
1.) To make the topping, combine all the topping ingredients in a food processor or a bowl and mix thoroughly to create a smooth paste. Chill.
2.) Preheat the oven to 350[de]F.
3.) To make the crust, combine flour, salt, and sugar in a food processor or a large mixing bowl. Add the butter and proceed to cut it in until the mixture resembles coarse meal. Add the water all at once and process or stir the dough quickly together, without over-handling.
4.) Divide the dough into two equal portions. Turn out one portion onto a smooth, floured surface and roll the dough into a 12-inch round. Keep the second portion covered with plastic wrap. Transfer the dough to a 10-inch pie pan and trim the edges. Repeat with the second portion of dough. Set aside.
5.) Arrange the plum halves, skin side down, in the crusts. Divide the topping evenly in two. Roll the paste into two circles just large enough to cover the tarts. Cover each tart with one of the circles. Bake for 45 minutes and serve hot or cold.
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