Tart is really my favourite type of dessert, because it can be paired with any fruits that are in season. Although it's mid-October and it's already getting chilly, I can still get various types of plums and peaches in Toronto. If you don't like plums or peaches, you can use figs, berries, apples or any fruits you can think of! This is so delicious, I don't mind having it for breakfast.
(Recipe adapted from Williams Sonoma, "Essentials of Baking"):
5 tablespoons cold unsalted butter
3 tablespoons cold vegetable shortening
1 1/3 cups all-purpose flour
1 tablespoon sugar
1/4 teaspoon salt
4 tablespoons ice water
- In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, and salt. Mix on low speed until blended.
- Add the butter and shortening, and then continue mixing on low speed just until the mixture forms large, coarse crumbs.
- Add the ice water 1 tablespoon at a time, and mix on low speed just until the mixture begins to hold together.
- Transfer the dough to a work surface and shape the dough into a 6-inch disk.
- Wrap the disk tightly in plastic wrap and refrigerate until well chilled.
Filling:
6 firm plums, halved, pitted, and sliced 1/4 inch thick
sugar for sprinkling
1 tablespoon apple jelly or peach jam and a tablespoon water for glaze
Preheat over to 350F. On a lightly-floured surface, roll out dough to 12 x 16 inch rectangle, 1/8 inch thick. Transfer dough to a parchment paper-lined cookie sheet. Arrange plums on top. Fold and pleat edge of dough over plums. Sprinkle with sugar. Bake until crust is golden, about 60 minutes. Glaze and allow to cool before slicing.
