Sunday, April 24, 2011

Tarte Aux Quetsches

Ok here is the Easter edition of Food Porn. The plum tart. We planted alot of plum trees a couple years back and I am always looking for new ways to use plums. (these are not from the farm due to the time of year, but they are organic, and lovely). Try this one, it is super easy.

3 cups A/P flour
2 1/4 sticks unsalted butter
1/2 cup sugar (I used raw, organic)
1 tsp. kosher salt
1 tsp. lemon zest
4 egg yolks

1 cup sugar
4 lbs plums (halved and pitted)
1 Tbs. lemon juice (not out of a damn bottle)
3 Tbs. corn starch
1 tsp vanilla extract (if you use the fake stuff, I will hunt you down and break your fingers one by one)

Technique: In a food processor combine flour, zest, sugar, and salt. Blend until it is a crumble. Add egg yolks and blend for just a moment.
Turn out on board and knead until dough comes together. Divide into two balls and wrap with film. Chill for 30 minutes. For the filling, cut the plums into halves and toss with sugar, cornstarch, vanilla, and lemon juice. Allow to sit for 30 minutes. In a tart pan, pat out dough until it covers the bottom, and sides. Add plums, shingle them in a pretty fashion. Bake for 15 minutes in 425 degree oven. After 15 minutes, turn the oven down to 375 degrees and cover the tarts with loose foil and bake for another 30-40 minutes. I am topping this tart with Marscapone cheese that is sweetened with honey and vanilla. Have at it!

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