Butter -see separate recipe
7 Large red plums, pitted, 1/2 ts Ground cinnamon
-each cut into 8 wedges 1 Egg white, beaten to blend
4 tb Sugar Vanilla ice cream
1 Pate Sucree Dough
Preheat oven to 400F. Line baking sheet with foil; butter foil.
Place plums on prepared sheet, spacing evenly. Sprinkle with 2
tablespoons sugar. Bake until plums are tender but stil hold shape,
about 30 minutes. Cool plums on sheet.
Roll out dough on floured surface to 12-inch-diameter round. Transfer
pastry to center of another heavy large baking sheet. Overlap plums
in concentric circles on pastry, forming 9-inch-diameter circle in
center. Combine remaining 2 tablespoons sugar and cinnamon in small
bowl. Sprinkle sugar mixture over plums. Fold edge of pastry over
plums, pinching to seal any cracks in pastry. Brush crust twice with
egg white.
Bake tart until crust is golden, about 25 minutes. Run thin sharp
knife carefully under tart edges to loosen from sheet. Cool 15 to 30
minutes. Serve tart slightly warm with ice cream.
Yields
6 to 8 servi