![]() ![]() When the tart has cooled somewhat, brush the plums with the apricot glaze. Melt the remaining apricot jam in a small saucepan, stirring in the water and lemon juice. Bake the tart 10 minutes, sprinkle the sugar over the plums, and return to the oven for an additional 25-30 minutes or longer, depending on the texture of the plums, until the pastry is nicely browned and the plums are well cooked. Starting from the outside edge of the shell, arrange the plums in concentric circles until the shell is filled. Reduce oven temperature to 350 degrees.īrush ¼ cup of the apricot jam over the bottom of the prebaked tart shell. Remove the parchment and weights and bake until the edges are just beginning to turn golden, about 5 minutes. Bake on the middle rack until set, but not colored, about 15 minutes. Line the chilled shell with parchment and fill with pie weights or dried beans. Roll the rolling pin over the edges of the pan to trim any excess dough. Transfer to a 9-inch tart pan and press into the pan. Dust the dough with flour and roll out to about a 12-inch round. ![]() (The dough can also be made a day ahead, but let it sit out of the fridge for 10 minutes or so to soften a bit before trying to roll). If the dough doesn’t come together, continue to add water, a tablespoon at a time and pulse quickly until it does (You may need up to 3 to 4 tablespoons of water all together).ĭump the dough onto the counter, press it into a disk and wrap in plastic. ![]() When making this recipe, or other recipes where you roast or bake plums, leave the skin on. Scatter in the butter pieces and pulse until the butter pieces are about the size of peas.Īdd the egg yolk and a tablespoon of ice water and pulse until the dough just comes together (it should clump when pressed in your fingers, but shouldn’t be wet). When making jelly or jam, yes you should peel plums. Combine the flour, sugar, baking powder and salt in the work bowl of a food processor. ![]()
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