Exquisite Plums/Susine Squisite
The plums are ripe for the picking at Butternut Farm, and Mary Ann takes to the ladder to gather a bushel full for her kitchen, where she creates a moist and tender Fresh Plum Tart topped with a dizzying spiral of sliced prunes and then creates a moist and tender Dried Prune Cake that melts in your mouth.
Ingredients:
CRUST
2 cups unbleached all purpose flour
1/2 cup sugar
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup cold unsalted butter, cut into bits
FILLING
8 large fresh plums, halved, pitted and cut into 1/4-inch thick slices
Juice of 1 lemon
1/4 cup sugar
1/2 teaspoon ground cinnamon
1/4 cup coarse white sugar
1/4 teaspoon ground cloves
1/3 cup sliced almonds
2 egg yolks
1 cup heavy cream
Directions
Preheat the oven to 400°F.
Combine the flour, 1/2 cup sugar, salt and baking powder in a bowl. Cut in the butter with a pastry blender, food processor or fork until the mixture looks like coarse crumbs. The mixture will be very powdery. Pat the mixture evenly into a 9 or 10 inch well-buttered tart pan. Set aside.
Toss the plum slices with the lemon juice, then the 1/4 cup sugar and arrange the slices on the crust in an overlapping pattern filling in the entire surface.
Combine the cinnamon, coarse sugar, cloves, and almonds in a small bowl and sprinkle evenly over the top of the tart.
Bake the tart for 15 minutes.
While the tart is baking, whisk the egg yolks in a small bowl with the heavy cream. Pour evenly over the top and bake 30 minutes longer or until the top is golden brown.
Remove the tart from the oven and cool on a rack for 10 minutes. Cut into wedges and serve warm.
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