by amanda
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Photo by Sarah Shatz
1 1/2 cup plus 2 tablespoons all-purpose flour Ask a question about this ingredient
3/4 teaspoons kosher salt Ask a question about this ingredient
3/4 cups plus 1 teaspoon sugar Ask a question about this ingredient
1/4 cup olive oil Ask a question about this ingredient
1/4 cup vegetable oil Ask a question about this ingredient
2 tablespoons milk Ask a question about this ingredient
1/2 teaspoon almond extract Ask a question about this ingredient
2 tablespoons cold unsalted butter Ask a question about this ingredient
20 small Italian plums (1 1/2 to 2 lbs) Ask a question about this ingredient
Heat the oven to 425 degrees. In a bowl, stir together 1 1/2 cups flour, 1/2 teaspoon salt and 1 teaspoon sugar. In a small bowl, whisk together the oil, milk and almond extract. Pour this mixture into the flour mixture and mix gently with a fork, just enough to dampen; do not overwork it.
Ask a question about this stepUse your hands to pat out the dough so it covers the bottom of the pan, pushing it up the sides to the edge of the pan. This will be easy if you pat firmly and confidently, but not if you curl your fingertips into the dough. It should be about 1/8-inch thick all around; trim and discard excess dough.
Ask a question about this stepIn a bowl, combine 3/4 cup sugar, 2 tablesoons flour, 1/4 teaspoon salt and the butter. Using your fingertips, pinch the butter into the dry ingredients until crumbly, with a mixture of fine granules and tiny pebbles.
Ask a question about this stepArrange the plums in concentric circles, cut-side-up on the pastry, leaning against each other like fallen dominos; they should fit snugly. Sprinkle the pebbly butter mixture over top (it will seem like a lot). Bake for 35 to 45 mimutes, until shiny, thick bubbles begin enveloping the fruit and the crust is a nut brown. Cool on a rack. Serve warm or at room temperature, preferably with large dollops of whipped cream.
Ask a question about this stepHow about citrus? Peeled and sliced meyer lemons or clementines?
Thanks for the suggestions. Am thinking of plumping the prunes in citrus. The fig and anise clafoutis recipe popped up to the right, so I also thought of figs. I am guessing that I should reduce the sugar a bit in the topping, since dried fruits are so sweet.
Here's what I tried--dried figs and dates (24 each), simmered with juice and zest of one orange, to plump. Everything else stayed the same, except that I sprinkled toasted walnuts in with the fruit. The flavors were great, especially the dates with the olive oil and almond flavors of the crust. But everything was very crumbly. There wasn't enough liquid to balance the dry topping. So...I may try adding more butter to the topping, or adding more juice to the fruit. Definitely worth another go.
thanks for the follow-up on the dried fruit -- makes me want to try it out now!
This looks so inviting, I love plum tarts! There aren't any more plums in the market but I have som plum jam that I made from fresh plums so I'll use that.
Rick Field is the founder of the pickle company Rick's Picks.
Can anyone think of an appropriate winter filling for this?