Alsatian Plum Tart-Tarte aux Prunes d'Alsace
Yield
6 to 8 servingsPrep
10 minCook
25 minReady
35 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
|
butter
|
*
|
||
| 7 | large |
plums
red, pitted, each cut into 8 wedges |
|
| 4 | tablespoons |
sugar
|
|
| 1 | x |
pate sucree dough
see seperate recipe |
* |
| ½ | teaspoon |
cinnamon
ground |
|
| 1 | large |
egg whites
beaten to blend |
|
| 1 | x |
vanilla ice cream
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0 |
butter
|
*
|
|
| 7 | large |
plums
red, pitted, each cut into 8 wedges |
|
| 6E+1 | ml |
sugar
|
|
| 1 | x |
pate sucree dough
see seperate recipe |
* |
| 2.5 | ml |
cinnamon
ground |
|
| 1 | large |
egg whites
beaten to blend |
|
| 1 | x |
vanilla ice cream
|
*
|
Directions
Preheat oven to 400℉ (200℃). Line baking sheet with foil; butter foil. Place plums on prepared sheet, spacing evenly. Sprinkle with 2 tablespoons sugar.
Bake until plums are tender but stil hold shape, about 30 minutes. Cool plums on sheet.
Roll out dough on floured surface to 12-inch-diameter round. Transfer pastry to center of another heavy large baking sheet. Overlap plums in concentric circles on pastry, forming 9-inch-diameter circle in center.
Combine remaining 2 tablespoons sugar and cinnamon in small bowl. Sprinkle sugar mixture over plums. Fold edge of pastry over plums, pinching to seal any cracks in pastry. Brush crust twice with egg white.
Bake tart until crust is golden, about 25 minutes. Run thin sharp knife carefully under tart edges to loosen from sheet. Cool 15 to 30 minutes.
Serve tart slightly warm with ice cream.
