PLUM TART | FRESH SWEET CALIFORNIA PLUMS

.

.

INGREDIENTS:

4 Ripe but firm plums sliced

1 C flour

1/2 C sugar + some for sprinkling

3/4 Tsp baking powder

1 Stick butter room temp cut into slices

1/2 Tsp almond extract

1 Lg egg 1 lg egg yolk

Powdered sugar for dusting

METHOD:

Preheat oven to 325

Lightly oil and dust a springfoam (9") pan with flour.

Halve and slice plums into wedges, set aside.

Mix all dry ingredients in stand mixer bowl, give a quick mix.

Add slices of butter 1 at a time until incorporated at medium speed. Mix until it resembles coarse sand.

Add almond extract and egg and egg yolk, mix until fluffy (ish).

Spread batter (almost more of a dough) into springfoam pan.

Place plums in a circular pattern on dough sprinkle with about 2 tsp sugar.

Bake for 1 hour at 325.

Loosen edges after removing from oven, cool on a wire rack for 30 minutes. Sprinkle generously with powdered sugar and serve.

ENJOY.