Column provided by Tribune News Service.Combine the flour, sugar, baking powder and salt in the work bowl of a food processor. After you remove the tart from the oven, moisten the plums by dipping a pastry brush into the juices and brushing any surfaces that look dry.Ĭool the tart in its pan on a rack for at least 2 hours before unmolding and slicing with a very sharp knife.Īdapted from. The crust should be a deep golden brown, and any juices should be syrupy and bubbly, 40-50 minutes. Sprinkle the remaining 1/2 tablespoon sugar over the plums.īake the tart directly on the oven rack until the plums are tender when poked with a paring knife and caramelized along their edges (a few tips may even blacken). If you have more slices, keep tucking them in wherever they fit. Starting at the edge of the shell, arrange plum slices cut side down and tightly overlapping in concentric circles. With a rubber spatula, spread the plum juice over the preserves on the bottom of the shell. Pour preserves into tart shell and evenly brush them over the bottom and sides. ![]() Meanwhile, melt preserves in the saucepan over medium-low heat or microwave in a small bowl until syrupy. Scrape into a small bowl and let cool for about 10 minutes. Reduce heat to low and simmer, stirring occasionally, until very thick, about 3 minutes. Pour the juice into a small saucepan and bring to a simmer over medium heat. Cool on a rack for about 20 minutes.įinish the tart: Drain plums in a sieve or colander set over a medium bowl for a few minutes. Reduce heat to 350 degrees and continue baking until the sides and bottom of the shell are golden brown and dry, 10-15 minutes more. Should any dough stick to the liner, peel it off and patch it back into the shell. Carefully remove the liner and pie weights. Set the tart pan on a baking sheet and bake for 20 minutes. Line the shell with the sprayed side down and fill the lined shell with pie weights or dry beans. Spray one side of a piece of parchment or foil with cooking spray. Unwrap the tart shell and prick the bottom and sides several times with a fork. Wrap the pan in plastic and refrigerate it for at least 1 hour and up to 1 day.īlind bake the shell: Position a rack in the lower third of the oven and heat the oven to 375 degrees. Reflour the cup whenever it starts to stick to the dough. Start with the sides, which should be 1/4-inch thick. Dip the bottom of a flat-bottomed cup measure in flour and use it to press the dough onto the bottom and sides of the pan in an even layer. The dough won’t come together on its own, but it should hold together when squeezed. Add butter and pulse until the mixture is crumbly and mealy, about 25 short pulses.Īdd the egg yolk mixture and blend, using longer pulses, just until it forms a moist, crumbly mass, about 15 3-second pulses. ![]() Place flour, sugar and table salt in the bowl of a food processor and pulse a few times to combine. ![]() ![]() Put butter cubes in the freezer and whisk egg yolk, lemon zest and vanilla in a small bowl. Make the tart shell: Lightly butter the bottom and sides of a 9 1/2-inch fluted tart pan with a removable bottom. Cover the bowl and put in the refrigerator for at least 3 hours or overnight. Add sliced plums and gently toss with your hands to evenly coat with sugar. Prepare the filling: In a medium bowl, whisk 1/3 cup sugar and the cornstarch, kosher salt and lemon zest. unbleached all-purpose flour more as needed firmly packed, finely grated lemon zestġ c. cold unsalted butter, cut into 1/2-inch cubes plus more softened for the panĢ t. 14 ripe Italian plums (about 1 1/2 lbs.), each pitted and sliced into slender wedgesĨ T.
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