Autumn Black Plums Tart
45 min cooking
+ 30-45 min preparation
1 1/2 Flour
1 1/2 sticks butter
4 piece of brown sugar
1 cup of water
3-4 dozen Black Plums
1 cup liquor/brandy for macerating the fruits
Take 1 1/2 cup of flour and make a hole in the middle add 1 1/2 sticks of soft butter, a pinch of salt and a cup of water in which you have melted a few pieces of brown sugar. Mix and melt ingredients together by hand until you have used all of the butter and all of the sugar water. Roll the dough six times by adding a little butter. Get the crust at rest for 20 minutes. Butter a 10″ Quiche/Tart Pan.
Wash and Peel 3-4 dozen whole plums, cut in half, get them in a bowl with lemon juice, sugar and Flower liquor for 15-30 minutes.
Personally I like the cream Yvette that is made with violet and vanilla from Connecticut but if you want to keep it simple any brandy is good too. Roll the dough. Preheat the owen for 10 min, add the fruits and sprinkle with fine sugar. Let it cook for 45 min in moderate owen.