Spiced Plum Tart With Brandy Whipped Cream
- Ready In:
- 1hr 50mins
- Ingredients:
- 11
- Yields:
-
1 tart
ingredients
- 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
directions
- 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.
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RECIPE SUBMITTED BY
ninja
St. Louis, Missouri
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