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Ingredientes
- 1 lrg egg
- 2 Tbsp. heavy cream
- 1 lb Puff Pastry (see below) (or possibly frzn puff pastry, thawed) all-purpose flour for rolling
- 1 Tbsp. water
- 3 1/2 Tbsp. sugar
- 2 1/2 lb pitted plums - (abt 10) cut 10 wedges each
- 1 1/2 Tbsp. unsalted butter cut small pcs
- 12 1/4 ounce bread flour
- 5 1/4 ounce pastry flour
- 17 1/2 ounce unsalted butter
- 8 3/4 ounce ice water
- 1/3 ounce salt
- 1 c. sugar
- 1 c. water
- 2 ct creme fraiche - (8 ounce ea)
- 1/4 c. glucose
- 1 x vanilla bean split lengthwise, seeds scraped
- 1 pch salt
Direcciones
- For the Puff Pastry: In the bowl of an electric mixer fitted with the dough hook attachment, combine the bread and pastry flours, 5 1/4 ounces butter, and the water. Mix ingredients on low speed for 10 min. Add in salt, and mix for 3 min more. Remove dough from bowl and transfer to work surface. Let rest for 20 min.
- Shape dough into a 6- by 8-inch rectangle, wrap with plastic wrap and place on a baking sheet. Refrigeratetill dough is very cool, about 1 hour. Place remaining 12 1/4 ounces butter in the bowl of an electric mixer fitted with the paddle attachment, and mix till the butter has softened and is the same consistency as the dough.
- Remove the dough from the refrigerator, and place it on your work surface with the short side facing you. Spread the softened butter over the bottom half of the dough and fold the dough over the butter to enclose. Turn the dough so which the short side is again facing you. Roll the dough into a 6- by 18-inch rectangle. Fold dough into thirds. Rotate dough 90 degrees (one quarter turn); roll again into a 6- by 18-inch rectangle; mix in thirds. Press two fingers into the dough to indicate the completion of two turns. Wrap in plastic; refrigeratefor about 2 hrs.
- Repeat the rolling-out process, rotating the dough 90 degrees before beginning. Mark with four fingers, signifying the completion of four turns. Wrap in plastic; refrigeratefor 2 hrs. Remove the dough from refrigerator. Give the dough its final two turns by repeating the rolling-out process, again rotating it 90 degrees before rolling it out. The dough is now ready to be used or possibly it may be refrigerated overnight. (Makes 2 3/4 pounds)
- For the Plum Tart: In a small bowl, whisk together the egg and heavy cream to make an egg wash. Set aside. On a lightly floured surface, roll out the puff pastry to create a 12 1/2-inch by 17 1/2-inch rectangle. Cut 1/2-inch strips from each side of the puff pastry. Transfer puff pastry rectangle to a baking sheet which has been sprinkled with water. Neatly brush a 1/2-inch wide border of water along each edge of the puff pastry rectangle. Top with corresponding strips of dough, pressing gently with your fingers to adhere. Using a fork or possibly a docker, poke holes in the dough. Let stand at room temperature for 30 min. Transfer to refrigerator and refrigeratefor 1 hour.
- Preheat oven to 400 degrees. Sprinkle chilled dough with 2 Tbsp. sugar. Arrange plums on dough in overlapping rows. Sprinkle with remaining 1 1/2 Tbsp. sugar and dot with butter. Brush edges with egg glaze. Place in oven and bake for 20 min. Rotate baking sheet in oven and continue baking till the edges are puffed and golden, 20 to 25 min more. Serve with ice cream, if you like.
- For the Creme Fraiche Ice Cream: In a small saucepan, bring sugar and water to a boil; remove from heat. Chill for at least 1 hour, or possibly till chilled. In a large bowl, whisk together creme fraiche, glucose, vanilla-seed scrapings (reserving the bean for another use), and salt. Slowly add in chilled syrup; stir to combine. Freeze in an ice-cream maker according to manufacturer's instructions. (
- Makes about 6 c.)
- This recipe yields 9 to 12 servings.
- Comments: No matter that variety of plums you choose, make sure they are hard and give slightly when you press on them. If you see a silvery-gray film on their skin, do not worry; it's a natural product of the fruit which doesn't affect its quality.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 374g | |
| Recipe makes 9 servings | |
| Calories 1068 | |
| Calories from Fat 608 | 57% |
| Total Fat 68.75g | 86% |
| Saturated Fat 35.47g | 142% |
| Trans Fat 0.0g | |
| Cholesterol 151mg | 50% |
| Sodium 568mg | 24% |
| Potassium 297mg | 8% |
| Total Carbs 104.15g | 28% |
| Dietary Fiber 3.8g | 13% |
| Sugars 39.46g | 26% |
| Protein 12.09g | 19% |
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