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Alsatian Plum Tart Tarte Aux Prunes D'alsace
Ingredients
- Butter
- 7 lrg red plums, pitted, each cut into 8 wedges
- 4 Tbsp. Sugar
- 1 x Pate Sucree Dough see separate recipe
- 1/2 tsp Grnd cinnamon
- 1 x Egg white, beaten to blend Vanilla ice cream
Directions
- Preheat oven to 400F. Line baking sheet with foil; butter foil. Place plums on prepared sheet, spacing proportionately. Sprinkle with 2 Tbsp. sugar.
- Bake till plums are tender but stil hold shape, about 30 min. Cold 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 Tbsp. sugar and cinnamon in small bowl. Sprinkle sugar mix over plums. Fold edge of pastry over plums, pinching to seal any cracks in pastry. Brush crust twice with egg white.
- Bake tart till crust is golden brown, about 25 min. Run thin sharp knife carefully under tart edges to loosen from sheet. Cold 15 to 30 min.
- Serve tart slightly hot with ice cream.
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