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home > recipes > dessert > pate plum tart
Pate Brisee 250 g flour 150 g butter good pinch of salt a glass of water Mix the flour, butter and salt in a bowl. Add the water little by little, mixing with the fingertips. Work as quickly as possible, so the dough doesn't toughen. Roll into a ball, cover and let rest overnight. {in a cool place or the fridge] Roll out as required. For the tarte: one recipe pate brisee 500 gr plums [preferably the Italian 'prune' plums] 100 gr powdered sugar Line a buttered tarte pan with the pate brisee. Stone the plums (cut in half) and arrange close together on the pastry. [we put them pit-side up, to keep some of the juices in, but can go either side up] Bake in a moderate oven (170-180 C, 325-350 F) for about 25 minutes. Sprinkle with powdered sugar. We make another version that is yeasted: any sweet yeast bread or even a brioche dought can be used as a base. Sweet yeast dough 15 g fresh yeast or 1 tsp dried yeast Dissolve in 2 tbs warm water and add a pinch of sugar. Let foam. 450 g/1 lb flour, plus a little for kneading 1 tsp salt 1 tbs sugar 1 or two eggs beaten 2 tablespoons unsalted butter, softened Warm milk or water (or mixture of both); amount depends on how dry the flour is and how large the eggs are...need at least 2 cups. Sift dry ingredients into large bowl (we use the mixer). Make a well and add the eggs, yeast mixture, butter and one cup of water/milk. Mix on low speed, adding water/milk until a soft dough results. Turn out onto a floured board/surface and knead for five minutes or so, adding a little flour if necessary. It should still be softer than bread dough, but not sticky. Let rise, covered in a greased bowl, in a warm place while the plums are being stoned and cut. Line a deep baking sheet or tart pan with the dough, stretching to fit and bringing up the edge to a couple of centimetres/about one inch. We use a deep lasagne pan for making a large sheet. Check there aren't any holes or tears. Add the plums, completely covering the surface. Sprinkle with granulated sugar. Let rise for about 15 minutes if needed, but often the time taken to add and sugar the plums is enough. Bake at about 375 for 30 minutes or more; the edges of the base should be golden and the plums cooked and bubbling. Let cool to warm before cutting and serving.

Pate Plum Tart


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recipes for dessert
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(posted January 25, 2005)

Pate Brisee

250
g flour
150
g butter
good
pinch of salt
a glass of water

Mix the
flour, butter and salt in a bowl.
Add the water little by little, mixing with the fingertips.
Work as quickly as possible, so the
dough doesn't toughen.
Roll into a ball, cover and let rest overnight. {in a cool
place or the fridge]
Roll out as required.

For the tarte:
one recipe pate brisee
500 gr plums [preferably the Italian '
prune' plums]
100 gr
powdered sugar

Line a buttered tarte pan with the pate brisee.
Stone the plums (
cut in half) and arrange close together on
the
pastry. [we put them pit-side up, to keep some of the
juices in, but can go either side up]
Bake in a moderate oven (170-180 C, 325-350 F) for about 25
minutes.
Sprinkle with
powdered
sugar.

We make another version that is yeasted: any
sweet
yeast
bread or even a brioche dought can be used as a base.

Sweet
yeast dough

15
g fresh
yeast or 1 tsp dried yeast
Dissolve in 2 tbs warm water and add a pinch of sugar. Let
foam.

450
g/1 lb flour, plus a little for kneading
1 tsp
salt
1 tbs
sugar
1 or two
eggs beaten
2 tablespoons
unsalted
butter, softened
Warm
milk or water (or mixture of both); amount depends on how
dry the flour is and how large the eggs are...need at least 2 cups.

Sift
dry ingredients into large bowl (we use the mixer). Make a well and add the eggs, yeast mixture, butter and one cup of water/milk. Mix on low speed, adding water/milk until a soft dough results.

Turn out onto a floured board/surface and
knead for five minutes or so, adding a little flour if necessary. It should still be softer than bread dough, but not sticky.

Let rise, covered in a greased bowl, in a warm place while the plums are being stoned and cut.

Line a deep
baking sheet or tart pan with the dough, stretching to fit and bringing up the edge to a couple of centimetres/about one inch. We use a deep lasagne pan for making a large sheet. Check there aren't any holes or tears.

Add the plums, completely covering the surface. Sprinkle with
granulated
sugar.

Let rise for about 15 minutes if needed, but often the time taken to add and
sugar the plums is enough.

Bake at about 375 for 30 minutes or more; the edges of the base should be golden and the plums cooked and bubbling.

Let cool to warm before cutting and serving.


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