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Open Faced Plum Tart

Posted By GKC On August 18, 2013 @ 12:00 am In Rosh Hashana,Weekly Recipes | No Comments

open-faced-plumtart

Serves 8

1-1/2 cups flour
1/4 teaspoon salt
3/4 cup cold margarine, cut into 1-tbsp. chunks
About 2/3 cup granulated sugar
3 tablespoons cornstarch
3/4 teaspoon cinnamon
1/8 teaspoon ground cardamom
1/8 teaspoon ground allspice
1-1/2 pounds firm-ripe plums or apricots, pitted and sliced 1/2-inch wide pieces
2 teaspoons coarse sugar to sprinkle

Combine flour and salt in a medium bowl. Cut margarine with a pastry blender until pieces are pea-size. Sprinkle 1 tablespoon ice water over mixture; gently stir and toss with a fork. Repeat to add 4 to 6 more tablespoon ice water, 1 tablespoon at a time, until dough is evenly moistened and a pinch of it holds together. Gather into a disk, wrap airtight, and chill at least 2 hours or overnight.

Preheat oven to 400°. On a lightly floured work surface, roll dough into a 13-in. circle, Cut around edge of dough with a pastry wheel or knife to neaten. Lift dough to a baking sheet and chill about 15 minutes.

Combine 2/3 cup granulated sugar, the cornstarch, and spices in a medium bowl. If plums are quite tart, add a few more tablespoons sugar to spice mixture. Stir in fruit until cornstarch is moistened, then spoon fruit onto pastry right away, leaving a 1 1/2 in. rim uncovered. Fold and pleat rim over fruit. Brush rim with water and sprinkle with coarse sugar.

Bake until filling bubbles and crust is browned, 40 to 45 minutes. Cool on pan on a rack at least 1 hour.


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