![]() With the filling, I swapped two of the tablespoons of white sugar for two tablespoons of light brown sugar, and added two tablespoons of almond meal to the flour mixture at the bottom (per another user's suggestion). I did end up using cake flour instead of regular flour for the crust, but it was still very light and buttery. Just tried this recipe tonight, and I loved it! The crust was perfect, and didn't overbake (which happens a lot for me with pie crusts). Using 9-inch tart pan bottom, transfer tart to plate serve at room temperature. Run long thin knife under tart to loosen. Stir preserves in saucepan over low heat until melted. Bake tart until plums are tender and crust is golden, about 45 minutes. Brush border with egg glaze sprinkle with 1 tablespoon sugar. Arrange plums in concentric circles on dough, leaving 2-inch plain border drizzle with melted butter. Mix 1 tablespoon sugar and 1 tablespoon flour in small bowl sprinkle over dough, leaving 2-inch plain border. Roll out dough on floured surface to 12 1/2-inch round. Toss plums, 4 tablespoons sugar, ginger and cinnamon in bowl. Wrap dough in plastic and refrigerate at least 1 hour. Gather dough into ball flatten into disk. ![]() Add 2 tablespoons ice water blend until moist clumps form, adding more water by teaspoonfuls if mixture is dry. Add butter and cut in using on/off turns until mixture resembles coarse meal. Blend flour, sugar, and salt in processor.
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