Ingredients
- Pastry dough
- 1 ½ cups plain flour
- 1 ⅛ sticks butter, unsalted
- ¼ cup sugar, caster
- ½ teaspoon salt
- ½ teaspoon lemon zest
- 2 large egg yolks
- Pie Filling
- ½ cup sugar, caster
- 1 ½ tablespoons cornstarch
- 1 ⅞ lbs. plums halved, pitted
- ½ tablespoon lemon juice
- Garnish
- sour cream
- sugar, caster
Directions
1. Magimix flour, butter, sugar, salt and zest. Add yolks and process just until incorporated. Turn mixture out onto work surface and frizes. Pat into tart pan. Chill well. |
2. Combine sugar and cornstarch in a large bowl. Add plums and mix well. Let stand 30 minutes or until juicy. |
3. Preheat oven to 425*F/GM 7/220*C. Arrange plum halves, skin sides down, in tart shells, overlapping in a rosette pattern. Halve any remaining plums lengthwise and randomly tuck in between plum halves in tart. Pour all juices from bowl over plums. |
4. Bake tarts in middle of oven 15 minutes, then reduce temperature to 375*F/190*C/GM 5. Cover tarts loosely with foil and bake until plums are tender and juices are bubbling and slightly thickened, 40-50 minutes more. Brush warm juices in tart over plums. Juices will continue to thicken as tarts cool. Cool tarts completely in pans on a rack. |
5. Note: Tart shell can be made 1 day ahead and chilled, covered. Plums may stand, coated with sugar, cornstarch and lemon juice and chilled, covered, 1 day. Stir well before proceeding. |
 Notes:Original serves 6. Serving Ideas:Original serves 6, makes 1 tart. |
Categories
DessertsPuddings, tarts/piesFruit
DessertsPuddings, tarts/piesFruit
Keywords
tarts/piesFruit DessertsPuddings
tarts/piesFruit DessertsPuddings
Plum Tart. To import, drag image to your MacGourmet recipe box.