Plummy tart

by Jessica

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.

Plum Tart

Crust

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.

Filling

6 assorted small plums, chopped

1/2 c almonds, sliced

1/3 c sugar

1 egg

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.

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