Fold the dough in half and transfer it to the pan, lining up the fold with the diameter of the pan. Flour the dough and roll the dough to a 12-inch disk. Remove the dough from the refrigerator, place it on a floured work surface and gently knead it until it is smooth and malleable.When you are ready to bake the tart, set a rack in the lowest level of the oven and preheat to 350 degrees.Chill the dough for an hour or up to 2 days before continuing. Form the dough into a disk and wrap it in plastic. Invert the dough to a floured work surface and carefully remove the blade. Add the egg and water and pulse repeatedly until the dough forms a ball. Add the butter and pulse about 10 times to mix in finely. For the dough, combine the dry ingredients in the work bowl of a food processor fitted with the steel blade.One 10-inch tart pan with removable bottom See the variations at the end of the recipe for suggestions.ġ 1/2 cups all-purpose flour (spoon flour into dry-measure cup and level off)Ħ tablespoons (3/4 stick) unsalted butter, cold, and cut into 8 piecesĢ0 medium (about 1 1/2 pounds) prune plums, rinsed, halved and pittedĢ/3 cup heavy whipping cream or half and half This is a really versatile recipe that I’m sure you’ll wind up using for many different kinds of fruit. Of course I had to do it justice – how could I insult our hosts by not finishing my piece of tart? A few minutes later half of a 9-inch tart arrived before me on a plate! I was surprised and amused. We happily agreed to have some and she asked – half or whole? Since we had eaten plenty, I asked for a half (thinking she meant a half portion). When I recently had lunch at the simple outdoor Restaurant Remise in the countryside near Chur, the capital of Canton Graubuenden, the owner of the restaurant came to our table after the meal and stated that she had this tart for dessert. Back in the days when people ate more sweets than they do nowadays, a Waie might be the main course of the noon or evening meal, especially in the German-speaking part of Switzerland. Apples, poached pears, apricots, rhubarb, and sour cherries all make their appearance in Waien (the plural) as the seasons progress. Prune plums are a classic for this and tarts of this type are seen all over Switzerland as soon as the plums come into season in late summer. The fruit cooks and softens and the custard sets (and the dough bakes through, too) while the tart is baking. Growing them in your garden is the perfect way always to have these delicious fruits at hand, no matter how you want to eat them.Zwetschkenwaie - Prune Plum Tart With Custard Filling For Swiss Apple Tart - Oepfelwaie variation, see belowĪ Waie (Waehe in high German) is a classic Swiss fruit tart in which the fruit is covered with an uncooked custard cream before it is baked. Plums are a delicious fruit eaten all around the world. But you can feel free to cook sweet plum varieties, too! Some people prefer sour plums for cooking since the fruit sugars break down under heat, resulting in a nice balance of sweetness and tartness. They are a favorite for making jam, baked goods, stewed fruit dishes, and even pickling and drying. Cultures around the world incorporate them into both sweet and savory dishes. Though they are not for sale in the United States, you can grow Mirabelle plums in your own garden and experience their sweetness for yourself. This small, golden fruit is deliciously sweet, with some people even comparing the taste to honey. The Mirabelle plum is one of the sweetest plum varieties you can find. Though Flatwood plums are very acidic, they are perfect for cooking and preserving. You’ll love growing these plums, since the trees are hardy and thrive even in cold climates. They have beautiful flowers in the spring, followed by a good crop of fruit. But this one-of-a-kind fruit tree is a pleasure to grow, so there is no reason why you can’t plant it in your yard.įlatwood plum trees reach a maximum height of about 15 feet. That’s because it usually grows in the wild. The Flatwood plum, also called a Hog or Sloe plum, isn’t well known among home gardeners.
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