For 6 to8 People
- 3 lbs purple plums
- ½ cup granulated sugar
- ¼ tsp cinnamon
- 1 tbsp instant tapioca
- 1 ½ cups all purpose flour
- ¼ cup butter
- ¼ cup shortening
- 1/8 tsp salt, ½ cup cold water
- 1 tbsp butter for greasing plate
Place above ingredients in medium size bowl, adding water last. Shape into a ball and place on floured working area. Roll out to fit 10” greased tart dish.
Wash and de-stone plums and place skins side down in rows on top of the pastry. Sprinkle with the sugar and cinnamon, then tapioca.
Preheat (10 minutes) oven to 400’F and bake the tart for 40 minutes till crust is golden and plums are cooked.
Cool and serve with 1 cup of thick whipped cream.
recipe for "Le Caveau d’Éguisheim".
Recommended Alsace wine : Gewurztraminer