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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 1/4 cups all purpose flour |
2 tablespoons sugar |
1/4 teaspoon salt |
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces |
3 tablespoons (about) ice water |
1 1/2 pounds plums, halved, pitted, each half cut into 6 slices |
6 tablespoons sugar |
1/2 teaspoon ground ginger |
1/4 teaspoon ground cinnamon |
1 tablespoon all purpose flour |
2 tablespoons (1/4 stick) unsalted butter, melted |
1 egg, beaten to blend (for glaze) |
1/4 cup apricot preserves |
Directions:
1. For crust: Blend flour, sugar, and salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Add 2 tablespoons ice water; blend until moist clumps form, adding more water by teaspoonfuls if mixture is dry. Gather dough into ball; flatten into disk. Wrap dough in plastic and refrigerate at least 1 hour.
2. For topping: Preheat oven to 400°F. Toss plums, 4 tablespoons sugar, ginger and cinnamon in bowl. Roll out dough on floured surface to 12 1/2-inch round. Transfer to rimmed baking sheet. Mix 1 tablespoon sugar and 1 tablespoon flour in small bowl; sprinkle over dough, leaving 2-inch plain border. Arrange plums in concentric circles on dough, leaving 2-inch plain border; drizzle with melted butter. Fold dough border in toward center. Brush border with egg glaze; sprinkle with 1 tablespoon sugar. Bake tart until plums are tender and crust is golden, about 45 minutes.
3. Stir preserves in saucepan over low heat until melted. Brush over plums. Cool tart 1 hour on baking sheet. Run long thin knife under tart to loosen. Using 9-inch tart pan bottom, transfer tart to plate; serve at room temperature.
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