This is my grandmother's recipe. I have been waiting all year for the prune plums to come into season. Today was the first day that I saw them in the supermarket. If you want to make this recipe, you better hurry up and run to your local supermarket, because before you know it, they will be gone. This tart looks and tastes like it belongs in a fancy coffee shop. And yes, it freezes well. Don't think this is a healthy and low calorie dessert... the plums and butter don't cancel each other out. : )
2 cups plus 2 tablespoons flour
2 tablespoons plus 3/4 cup sugar
1 teaspoon baking powder
Pinch of salt
1 1/2 sticks butter (plus more for dotting on top of tart)
1 egg
2 tablespoons cold water
2 lbs prune plums (I had a few left over)
1 teaspoon cinnamon
1/4 cup slivered almonds
- Sift 2 cups flour, 2 tablespoons sugar, 1 teaspoon baking powder and a pinch of salt into a bowl
- Add 1 1/2 sticks butter into bits, and blend
- In a small bowl, beat 1 egg with 2 tablespoons of cold water
- Add egg mixture to to flour mixture and work with fingers until smooth
- Press down in spring form pan (I used a 10 inch pan)
- Wash and halve prune plums. Remove pits
- Put halved plums on dough, cut side down
- Sprinkle with 1/2 cup sugar
- Combine 1/4 cup sugar with 2 tablespoons flour, 1 teaspoon cinnamon and slivered almonds
- Sprinkle over plums
- Dot with butter
- Bake at 400 degrees for 40 minutes (make sure there is a pan underneath the spring form pan to collect any leakage)
- Wait until completely cool to remove sides of spring form pan
-Queenie Cuisine
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