I went to the farmers market on Thursday expressly to buy ground cherries, aka husk tomatoes, and raspberries for a tart I was making for company that night. Then I saw them, gorgeous ovaline royal purple Italian prune plums. Change of plans. Into my bag went two pints of jewel-tone sweetness as my mind filled with memories of eating them by the handful at my grandmother’s house in early fall.
My passions are many, but on the top of the list are friends and family, food, and yoga. This post is a passion trifecta: it is for my yoga friend, Gail, who has too many signature poses to count and really rocks shalabhasana. Namaste, and enjoy!
Italian Prune Plum Tart
Pâte Sucrée Brisée
Makes one 9″ round
- 1 cup all purpose flour
- 1/2 cup cake flour
- 1/2 teaspoon salt
- 2 tbs. sugar
- 11 ounces cold unsalted butter cut into small pieces
- 5 – 6 tbs. ice water
- Using the steel blade in a food processor, add the flours, sugar and salt and pulse on and off once.
- Add the butter, pulse on and off 5 or 6 times to break up the butter.
- Pulse until it resembles crumbs.
- Add the ice water, pulsing on and off until the dough comes together. It should hold together in a ball.
- Dump the dough out onto a work surface and form into a disk. Wrap in plastic and refrigerate at least 1 hour. This can be made in advance and kept refrigerated for several days.
For the filling:
- two pints whole Italian prune plums, washed, cut in half on their natural line, pit removed
- 1/2 cup brown sugar
- 1 tbs. corn starch
- 1/2 tsp. cinnamon
- 1/8 tsp. nutmeg
- grated rind of one lemon, preferably grated on a microplaner
- 1 egg, well beaten
- In a large mixing bowl, combine the brown sugar, cornstarch, lemon zest, cinnamon and nutmeg.
- Add the plums, and toss well to coat.
- Place a piece of parchment paper on a large sheet pan.
- On a lightly floured surface, roll out the pate brisée into a 12 inch round. Brush off additional flour with a pastry brush.
- Place the pastry round onto the parchment paper on the baking sheet.
- Beginning at the exterior of a 10″ diameter circle, neatly arrange the prune plum halves in concentric circles, slightly overlapping at the edges, skin side down.
- Repeat making an inner circles until the entire surface is covered.
- Turn the 2 inch exterior of the pastry circle onto the zucchini, bunching and pinching and overlapping where necessary.
- Beat the egg in a small bowl with 2 tablespoons of water. Brush the exposed pastry well with the egg mixture.
- Bake in a preheated 450° oven for 15 minutes, then reduce the temperature to 325° and bake for an additional 35 minutes, or until the plum flesh is soft.