Prep 1 hr
Cook 50 mins
One of my local grocery store chains has a cooking school and this is one of their featured recipes for late summer, a tart "filled with a spiral of deep purple plums laced with fragrant spices." You will need a 9" tart pan with a removable bottom. Prep time includes time to spice the plums. After baking, cool the tart for 1 hour before serving.
- 2⁄3 cup firmly packed brown sugar
- 2 tablespoons cornstarch
- 1 teaspoon anise seed (optional)
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon ground ginger
- 1 pinch salt
- 2 lbs italian plums, halved, pitted (use any ripe plums)
- 1 refrigerated pie crust (1/2 of a 15 ounce package)
- 1 cup heavy whipping cream
- 2 tablespoons sugar
- 1 tablespoon brandy
- In a large bowl, combine brown sugar, cornstarch, anise seed (if using), cinnamon, ginger and salt. Add plums; gently toss to coat. Let stand 30 to 45 minutes, stirring occasionally.
- Unroll pie crust onto lightly floured surface. Roll dough lightly into a 12" circle; fit into a 9" tart pan with removable bottom that has been lightly coated with non-stick cooking spray. Press dough against sides of pan, trimming off excess dough.
- Arrange plums cut-side down in single layer, overlapping slightly to cover crust. Drizzle any juices remaining in plum bowl over top. Place tart pan on jellyroll pan.
- Bake in 375 degree oven until bubbly and crust is golden brown, about 50 minutes. Cool on wire rack for 1 hour.
- While tart is cooling, prepare brandy whipped cream: In large chilled mixer bowl beat whipping cream, 2 tablespoons sugar and 1 tablespoon brandy at high speed until soft peaks form. Don't overbeat.
- Remove ring from tart pan and cut tart into wedges. Serve with dollops of brandy whipped cream.