Sour Plum Tart


For the Dough:
1 cup all-purpose flour
2 tablespoons vanilla sugar
1 teaspoon baking powder
¼ teaspoon salt
2-3 tablespoons butter, plus more to grease the pie dish
1 egg
½ teaspoon vanilla extract
whole milk

For the Fruit:
Several firm red plums, halved and then cut into ¼-inch wedges or slices. Use enough to cover  a 9-inch pan in a single layer
Brown sugar to taste – around 1/3 cup OR vanilla sugar plus powdered cinnamon
3 tablespoons butter


Preheat oven to 425°F.
Grease a 9-inch tart pan or ceramic pie plate with butter.

Sift together the flour, baking powder, salt, and 2 tablespoons vanilla sugar.

Cut in 2 tablespoons butter (use up to 3, if needed), working it into the dry ingredients until the mixture is like fine, crumbly sand. Set aside.

Beat together the egg with a half teaspoon of vanilla extract. Add enough milk to this to make a half cup of liquid. Briskly mix this into the dry ingredients with a fork or wire whisk, just until blended.

Pour the batter into a well-greased tart pan, and level it with a spatula.

Arrange the sliced plums in tight concentric circles on top of the dough. Sprinkle liberally with the brown sugar (or with vanilla sugar and cinnamon), dot with 3 tablespoons butter, place on a baking sheet (to catch drips) and bake 25 minutes.

Let cool before serving.


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