GROUND CHERRY AND PLUM TART

Country Gardens - - Garden Know-how -

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.

Ba­sic Pas­try

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.

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