A simple tart, as far as tarts go.
A single type of plum would probably make for a prettier — or at least coherent — tart. But these little babies caught my eye at Berkeley Bowl this morning.
Santa Rosas, Mirabelles, Black Ambers…
I just went down the line and plucked a few from each bin.
I think a pluot made it in (forgive!) and a white nectarine for extra sweetness.
1 c flour
1/8 t salt
1 stick (8T) butter
1 1/2 T water
1/2 t vanilla
Blitz flour, salt & butter in food processor until it resembles fine cornmeal. Pulse in water and vanilla until it becomes a dough. Roll out and fit to 9″ pan. Bake 20 mins in 375º oven. Cool 5 mins.
6 assorted small plums, chopped
1/2 c almonds, sliced
1/3 c sugar
4 T butter
1 T brandy
Blitz almonds, sugar, egg, butter and brandy in food processor. Pour into cooled shell. Arrange plums on top and bake, 40-45 mins.