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Dessert
6 - 8 servings
1 hour
45 minutes
Melissa’s Corporate Chefs
2 cups all-purpose flour
¼ cup sugar
½ teaspoon salt
1 cup unsalted butter (2 sticks), chilled cut into ½ pieces
5 tablespoon water
1½ pounds Dapple Dandy Plumcots, sliced
⅓ cup plum jam or preserves
1 teaspoon vanilla extract
3 tablespoon sugar
1 egg, beaten to blend (for glaze)
Mix flour, sugar and salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Add water by tablespoonfuls and process just until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic. (Can be made 1 day ahead) Keep chilled. Let soften slightly at room temperature before rolling. Preheat oven to 375°F. Roll out dough on large sheet of floured parchment paper to ¼ inch thick round. Trim dough to 14 inch diameter. Transfer dough on parchment paper to large baking sheet (edges of dough may hang over edges of baking sheet).
Mix pluots, jam, vanilla, and allspice in large bowl. Mound pluot mixture in center of dough, leaving 3-inch border. Sprinkle fruit with 2 tablespoons sugar. Fold dough border over fruit, pleating loosely and pinching to seal any cracks. Bush dough with beaten egg.
Sprinkle dough with 1 tablespoon sugar. Bake tart until crust is brown and filling bubbles, about 45 minutes.
Transfer baking sheet to rack and cool tart slightly, about 20 minutes. Slide metal spatula under all sides of crust to free from parchment.
Using large tart pan bottom as aid, transfer tart to platter. Serve warm or at room temperature with frozen yogurt.
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