GROUND CHERRY AND PLUM TART
Pictured on page 96. Adapted from a recipe by Nell E. Funk and Mary Mcmahon.
Prep: 40 minutes Chill: 1 hour Bake: 35-40 minutes at 400°F Cool: 35 minutes
1 recipe Basic Pastry
1½ cups fresh ground cherries, husked, washed, and halved
3 cups chopped plums (3–4 medium plums)
1⁄8 tsp. ginger
Juice and zest of ½ a lime
¼ cup sugar
1 Tbsp. flour
1 egg yolk blended with
1 tsp. water (egg wash) Black pepper, optional
Preheat oven to 400°F. Line a baking sheet with parchment paper.
Roll out dough on a lightly floured surface into a 12-inch round disk. Transfer to parchment. Repair any cracks along edge of crust with moistened fingers.
In a medium bowl toss ground cherries, chopped plums, ginger, lime juice and zest, sugar, and flour until well combined. Spoon into center of dough, leaving a 2- to 3-inch border of dough all around. Gently bring sides of dough up and over fruit in a pleated pattern. Brush dough with egg wash. Sprinkle with coarsely ground black pepper—1 to 2 pinches, or as desired.
Refrigerate tart 20 minutes, then bake 35 to 40 minutes. Let cool 30 to 45 minutes before serving.
Note: It’s not unusual for free-form tarts to leak juices from small cracks in the pastry. Baking on parchment will make for easy cleanup.
Makes 8 servings.
1½ cups all-purpose flour + more for work surface
½ tsp. salt
½ cup (1 stick) + 2 Tbsp. very cold unsalted butter, cut into ½-inch pieces
1⁄ 3 cup + 2 tsp. ice water
Place the 1½ cups flour, the salt, and butter in the bowl of a food processor. Pulse briefly until mixture forms large crumbs. Add half the water and pulse twice, then add the remaining water and continue pulsing until a rough dough has just formed.
On a lightly floured work surface, form the dough into a disk about 1 inch thick. Wrap with plastic wrap and chill at least 1 hour and up to overnight.
For more information, see Resources on page 108.