Prep 40 mins
Cook 1 hr
A Luxembourg recipe. Time needed for tart to cool not included. Servings are approximate. Found online for ZWT 6.
- 1 1⁄3 cups flour
- 2 tablespoons flour
- 1 tablespoon sugar
- 3 egg yolks
- 8 tablespoons butter, softened
- 1 tablespoon butter, softened
- 2 teaspoons finely grated fresh lemon peel
- 3 lbs firm ripe plums, cut lengthwise in half and pitted
- 1⁄2 cup red currant jelly or 1⁄2 cup black currant jelly
- For the pastry:.
- Combine 1 1/3 cups of the flour and the sugar, and sift them into a deep bowl. Make a well in the center, drop in the egg yolks and, stirring gently, gradually incorporate the flour into the yolks.
- Beat in 8 tablespoons of the softened butter, 1 tablespoon at a time, then add the lemon peel and continue to beat until the dough is smooth and pliable. Gather the dough into a ball, wrap in wax paper, and refrigerate for at least 30 minutes.
- With a pastry brush, spread the 1 tablespoon of softened butter evenly over the bottom and sides of a 9-inch false-bottomed fluted quiche pan.
- Sprinkle 2 tablespoons of flour over the butter and tip the pan from side to side to spread the flour evenly. Invert the pan and rap the bottom sharply to remove the excess flour.
- On a lightly floured surface, pat the dough into a circle about 1 inch thick. Dust a little flour over and under it and roll it out into a circle about 13 to 14 inches in diameter and 1/8 inch thick. Drape the dough over the rolling pin, lift it up and unroll it slackly over the prepared pan.
- Gently press the dough into the bottom and against the sides of the pan. Roll the pin over the rim of the pan, pressing down hard to trim off the excess pastry. Chill the pastry-lined pan for 30 minutes or more.
- For the filling:.
- Preheat the oven to 375°. Arrange the plum halves, cut side up, in concentric circles in the pastry-lined pan. If the plums are small, it may be necessary to arrange them in two layers. Bake in the middle of the oven for 1 hour, or until the tart is brown and the plums are tender.
- Remove the tart from the oven, set the pan on a large jar or can and slip down the outside rim. Let cool to room temperature, then run a large metal spatula under the tart to loosen the bottom, and slide the tart off onto a serving plate.
- Before serving, heat the jelly in a small pan until it melts. With the back of a spoon, rub the jelly through a fine sieve into a small bowl.
- Then, with a pastry brush, glaze the surface of the plums with the jelly while it is still warm. Set the tart aside to cool to room temperature but do not refrigerate.