 |
Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
|
The cookie crust for this recipe is a wonderful secret and I use it as the base of many pies now. I take several shortcuts with this recipe. I live in the tropics so I rarely chill things as it just goes soft within 5 minutes. So I just press the dough straight into a Pyrex flan tin (or similar table suitable dish that can tolerate the oven). I save any rolling for the lattice top and I'm not that fussy with how it looks as it comes out well and homemade looking and disappears so quickly. I use the big 800g + tins of plums and often use 2 tins as I like plums. This crust works will with other fruit that is pie friendly. Ingredients:
6 tablespoons butter |
1/2 cup sugar |
1 egg |
1 egg yolk |
1/4 cup ground walnuts |
1/2 teaspoon cinnamon |
1 teaspoon grated fresh lemon rind |
1 3/4 cups flour |
1/4 teaspoon baking powder |
1 1/2 lbs plums, cut into sixths, about 4 cups |
2 tablespoons flour |
3 tablespoons sugar, more for a sweeter filling |
2 tablespoons ground walnuts |
Directions:
1. Cream the butter and sugar.
2. Add the egg, egg yolk, walnuts cinnamon and lemon rind and mix well.
3. Sift the flour and baking powder together.
4. Add to the eggs and mix to a smooth dough.
5. Chill several hours or until firm.
6. Butter and flour a 9 inch cake pan.
7. Roll half of the dough into a circle and fit it into the bottom and sides of the pan.
8. Mix the plums with the flour, sugar and walnuts and pour into the pastry lined pan.
9. Roll out remaining dough and cut into 1/2 inch strips.
10. Lay them over the top of the tart to make a lattice top.
11. Trim edges.
12. Bake in a preheated 350°F oven for 40-45 minutes until crust is brown.
|
|