Easy Free-Form Plum Tart

Though my recipe describes the tart as more or less circular, the shape is
not even important: Everything will look beautiful and taste delicious
whether your tart is oval, square, rectangular, or resembling an amoebae.
Cut it into wedges, top with vanilla ice cream if you like, and dessert is
ready. Now that's what I call plum perfect!

Sugar Dough
2 1/3 cup cake flour or pastry flour
1/3 cup granulated sugar
1/2 lb. unsalted butter, chilled, cut into small pieces
2 egg yolks
1 to 2 Tbsp heavy cream

Tart Filling
2 Tbsp unsalted butter
8 large ripe plums, halved, pitted, and cut into slices 1/4 inch thick
1/4 cup granulated sugar
1 Tbsp lemon juice

1 Tbsp plum brandy (optional)
1 egg
Powdered sugar

First, make the Sugar Dough: In a food processor fitted with the
stainless-steel blade, combine the flour and sugar. Add the butter and
process until the texture resembles fine meal. In a small bowl, whisk
together the egg yolks and 1 Tbsp of the cream. Scrape into the processor
and process until a ball begins to form, drizzling in the additional Tbsp
of cream, if necessary, to help the dough come together. Remove the dough
from the machine and, on a lightly floured surface, press down into a
circle. Wrap in plastic wrap and chill in the refrigerator for at least 1
hour. Before assembling the tart, preheat the oven to 350 degrees. Remove
the Sugar Dough from the refrigerator and unwrap it. On a lightly floured
surface, use a rolling pin to roll out the dough to a rough circle 14
inches in diameter. Lift up the dough and transfer it to a nonstick baking
sheet. Put the baking sheet in the refrigerator while you prepare the
plums.

In a large saute pan over medium heat, melt the butter. Add the plums and
saute just until they begin to soften slightly, about 3 minutes. Gently
stir in the sugar and lemon juice. Remove from the heat and, if you like,
drizzle in the plum brandy. Let the mixture cool to room temperature.
Remove the dough from the refrigerator. Spoon the cooled plums into the
center of the dough, spreading them evenly and leaving a 2-inch border all
around the edge. Fold the edge up over the plums, leaving the fruit in the
center of the tart exposed. In a small bowl, lightly beat the egg. Brush
the exposed rim of dough with the egg. Bake until the crust is golden
brown, about 30 minutes. Remove from the oven and sprinkle with powdered
sugar. Serve warm or at room temperature, cut into wedges. Serves 8.





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