translated and adapted by ©Sunnycovechef. If you want you can sprinkle some powdered sugar over the tart. 3/4 pound Italian prune plums, quartered and pitted 2 tablespoons Minute tapioca 1 3/4 cups sugar, divided 1 1/4 cups all-purpose flour 1/2 teaspoon ground. You want the dough to slightly brown and some of the plum juices being released and bubbling.Ĭool the tart for about an hour on a cooling rack. Bake at 350 degree Fahrenheit (180 Celsius) in a preheated oven for 50-60 minutes. Both times I baked the tart I had some leftover streusel that I froze for later use.īake the tart on a baking sheet to prevent the juices from spilling into the oven. Whizz for a second or two, add the eggs and stop as soon as the mixture comes together. Take the tart out of the fridge and arrange the plums in a circular fashion starting on the outside. Sprinkle the tart with the streusel. Put the butter, sugar and flour into the bowl of a food processor. Sprinkle them with the cane sugar and let them stand for a few minutes. In the meantime wash the plums and remove the pits from the plums by cutting them half open but leaving them in one piece. Build the dough up to the sides and chill the tart for at least 30 minutes. Start pressing pieces of the dough into the tart pan and flatten them with your hands. Kneed the the dough with your palms until it comes together. Pour the dough onto a surface and put a little less than 1/3 aside for the streusel. Pulse until the butter is broken into small pieces. Highlighting the small Italian prune plums that ripen at the very end of summer into early fall, the recipe was developed by New York Times Food Editor, Marian. Add the flour, butter, eggs, and a pinch of salt. Put the sugar and lemon zest in the food processor, pulse for 30 seconds to mix the lemon zest into the sugar. Generously butter a 12 inch tart or cake pan with a removable bottom.
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