| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Eggs, Dairy |
|
Desserts, Cakes, Fruits |
6 |
To 8 servi |
INGREDIENTS
|
|
Butter |
| 7 |
|
Large red plums, pitted, each cut into 8 wedges |
| 4 |
tb |
Sugar |
| 1 |
|
Pate Sucree Dough see separate recipe |
| 1/2 |
ts |
Ground cinnamon |
| 1 |
|
Egg white, beaten to blend |
|
|
Vanilla ice cream |
INSTRUCTIONS
Preheat oven to 400F. 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.
Bon Appetit/May 94 Typed by Didi Pahl
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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