Description
A juice-laden autumnal tart that celebrates the ripe season of the Italian prune plum.
Ingredients
Scale
- 3 pounds (1.36 kg) Italian prune plums
- 2 cups (453 g) flour
- 1/2 cup (113 g) sugar
- 1 teaspoon baking powder
- 1 pinch salt
- 1/4 cup (57 g) butter
- 1 egg, beaten
- 1 teaspoon almond extract
- Milk
- Sugar for sprinkling
Instructions
- Preheat the oven to 350 degrees F.
- Quarter each plum so that all four quarters remain clinging together, forming a row.
- In a bowl, mix the flour, sugar, baking powder, salt, and butter together by cutting the butter in with a fork.
- In measuring cup, combine the beaten egg and almond extract, then add enough milk to make 3/8 of a cup total.
- Add this to the dry ingredients and mix them together with your hands, forming a dough.
- If the dough is too sticky, add a touch more milk.
- Spread the dough thinly over a 13×9 inch jelly roll pan and cover it with overlapping rows of plums.
- Bake the tart for 1 hour and let it cool slightly before sprinkling with sugar.
- Prep Time: 20 mins
- Cook Time: 1 hour