Fresh Plum Tart

November 10, 2014
0 Stars
  • Makes 1 tart
Author Notes

A little booze for breakfast? Why not? —prairiekuchen

  • Dough
  • 1 1/2 cups flour
  • 2 egg yolks
  • 6 tablespoons cold butter
  • 1/2 cup sucanat
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 1 1/2 teaspoons brandy
  • 2 tablespoons cream
  • Filling
  • 1 stick of butter
  • 1/2 cup sucanat
  • 2 eggs
  • 1/4 cup flour
  • 1 teaspoon vanilla
  • 1 teaspoon brandy
  • 2 tablespoons cream
In This Recipe
  1. For the crust - cut the butter into the flour and sugar with a pastry cutter. Add in the salt, vanilla, egg yolks and cream until a pastry dough is formed (like a pie crust) Roll out between 2 pieces of parchment paper. Put into a tart pan. Put the into the freezer for 15 minutes. Put directly from freezer into a hot 350 degree oven. Bake for 15 minutes until lightly browned. Let cool. Meanwhile make the filling. Blend the room temperature butter and sucanat until well blended and fluffy. Add eggs one and a time. Add in flour, vanilla, brandy and salt. Slice the plums and arrange into the bottom of the tart pan. Pour the filling over top. Bake for 35-40 minutes. Dust with powdered sugar if desired.

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