Recipe - Plum Crostata

DOUGH
2 cup Flour
One half cup Sugar
1 Lemon, zested
One half cup Unsalted butter, cut up
1 md Egg
1 Yolk

FILLING
2 tablespoon Raspberry jam
6 Plums cut into wedges
One half pt Raspberries
1 tablespoon Honey
2 tablespoon Cream or milk
2 tablespoon Coarse sugar

For the dough: In a mixing bowl with a paddle blend together flour, sugar
and lemon zest. Add butter and continue mixing on low until sandy looking.
Meanwhile whisk together egg and yolk. Add to flour/butter mixture and
blend on low just until it comes together. Form into a ball and chill.

Roll dough out to a 14inch circle and place on a parchment paper lined
sheet pan. Fold over One half inch of the crust to form a rustic edge. Spread
jam on center of tart then fan around wedges of plums and dot with
raspberries. Drizzle honey over plums, brush edge with cream and sprinkle
with coarse sugar. Bake at 375 degrees until fruit is tender and crust is
cooked on the under side, about 25 to 30 minutes.

Note: You may use frozen raspberries if fresh is not available. Also if you
cant find coarse sugar, use raw sugar.

Yield: 1 tart or 8 servings

BAKERS' DOZEN GALE GAND SHOW #BD1A34, Copyright, 1997, TV FOOD NETWORK,
G.P., All Rights Reserved

MCBusted by Gail Shermeyer 4paws@netrax.net on Mar 19, 1997

Posted to MCRecipe Digest V1 #532 by 4paws@netrax.net (ShermeyerGail) on
Mar 21, 1997