| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Eggs, Dairy |
|
Tart/pies, Fruit pie |
8 |
Servings |
INGREDIENTS
| 2 |
c |
Flour |
| 1/2 |
c |
Sugar |
| 1 |
|
Lemon, zested |
| 1/2 |
c |
Unsalted butter, cut up |
| 1 |
md |
Egg |
| 1 |
|
Yolk |
| 2 |
tb |
Raspberry jam |
| 6 |
|
Plums cut into wedges |
| 1/2 |
pt |
Raspberries |
| 1 |
tb |
Honey |
| 2 |
tb |
Cream or milk |
| 2 |
tb |
Coarse sugar |
INSTRUCTIONS
DOUGH
FILLING
For the dough: In a mixing bowl with a paddle blend together flour, sugar
and lemon zest. Add butter and continue mixing on low until sandy looking.
Meanwhile whisk together egg and yolk. Add to flour/butter mixture and
blend on low just until it comes together. Form into a ball and chill.
Roll dough out to a 14-inch circle and place on a parchment paper lined
sheet pan. Fold over 1/2- inch of the crust to form a rustic edge. Spread
jam on center of tart then fan around wedges of plums and dot with
raspberries. Drizzle honey over plums, brush edge with cream and sprinkle
with coarse sugar. Bake at 375 degrees until fruit is tender and crust is
cooked on the under side, about 25 to 30 minutes.
Note: You may use frozen raspberries if fresh is not available. Also if you
cant find coarse sugar, use raw sugar.
Yield: 1 tart or 8 servings
BAKERS' DOZEN GALE GAND SHOW #BD1A34, Copyright, 1997, TV FOOD NETWORK,
G.P., All Rights Reserved
MCBusted by Gail Shermeyer <4paws@netrax.net> on Mar 19, 1997
Posted to MC-Recipe Digest V1 #532 by 4paws@netrax.net (Shermeyer-Gail) on
Mar 21, 1997
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