The rustic look of this dessert is the perfect thing to add to a summer menu, and I love that all the attention is on the fruit!
- 1/2 c butter very cold/frozen
- 1 1/4 c flour
- 1 1/2 tbsp sugar
- 1/2 tsp salt
- 4 to 6 tbsp ice water
- 3/4 lb plums pitted (sliced into 1/4-inch to 1/2-inch slices)
- 3 tbsp sugar
- 1 tbsp flour
- 1/2 tsp almond extract
- 1 tbsp butter (to top the fruit with before baking)
- 1 egg
- A sprinkling of coarse sugar optional
For the Crust:
- Butter Prep: Grate the butter using a grater if NOT using a food processor. If you're using a food processor, cut into large cubes first. Or, if you're a traditionalist, you can wait to cut the butter into the flour using a pastry cutter or two butter knives.
- In a stand up mixer, add the flour, sugar and salt. Add grated butter and mix until roughly incorporated in the flour. If using a food processor, pulse the flour, sugar, and salt, until well mixed. Pulse until pieces are pea size.
- Slowly add the ice water, a tablespoon or two at a time, mixing/pulsing after each addition, until the dough just begins to form.
- Turn out onto a clean surface. Use your hands to form into a disc. Work the dough only enough to bring it barely together into a disk.
- Sprinkle with a little flour on all sides, wrap with plastic, and place into the refrigerator to chill for an hour.
- Preheat the oven to 425°F.
- After the hour has passed, place the plum slices in a bowl and sprinkle with the flour and sugar, then add the extract. Toss gently to get everything coated.
- In a small bowl, whisk the egg and set aside.
- On a lightly floured surface, roll out the dough to about a 12-inch diameter. Gently lift up the rolled out dough and place it on a rimmed baking sheet lined with parchment.
- Arrange the fruit slices in an overlapping pattern in a single layer in the center of the dough, forming about a 7 or 8-inch circle.
- Taking the 1 tbsp of butter, break apart and scatter across the plums.
- Fold the outer edges of the dough round over the filling.
- Use a pastry brush to coat the exposed dough with an egg wash and sprinkle with coarse sugar if using.
- Bake for about 15-20 minutes, until lightly browned. Remove from the oven and let cool on the baking sheet, over a rack, about 15 minutes.
Recipe by Owlbbaking.com