The Bizalions' Plum Tart
Published May 26, 1990
- Total Time
- 30 minutes, plus 1 hour's refrigeration
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Ingredients
THE PATE BRISE
1 ¾ cup flour
¾ teaspoon salt
½ cup softened butter
1 egg or 2 yolks
¼ cup cold water
¼ teaspoon vanilla
THE FRUIT
Fresh plums or fruit of the season
¼ cup flour
¼ cup sugar
¼ stick butter
Nutritional analysis per serving (6 to 8 servings)
30 grams carbs; 58 milligrams cholesterol; 273 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 9 grams saturated fat; 15 grams fat; 1 gram fiber; 158 milligrams sodium; 4 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 350 degrees.
- Step 2
To make the pate brise, sift the flour on a clean surface. Make a well in the center and add the egg, butter and salt. Mix well with the fingers and form a ball. Gradually add the water without letting the dough get sticky. Chill for 1 hour before using.
- Step 3
Take out of refrigerator and roll out. Butter a 10-inch tart pan. Lay the dough in the pan and cut any excess. Pierce with a fork. Mix the remaining flour and sugar and powder the dough. Pit the fresh plums and cut them in half. Cover the dough with plums turned open side up. Dot with butter. Cook for 25 minutes, until the crust is golden brown.
Private Notes