Date: Thu, 19 Aug 1993 08:06:54 GMT
4 tablespoons butter 3/4 cup sugar 1 pound dark Italian prune plums, halved and pitted Pate Brisee 2 tablespoons heavy cream 1 cup creme fraiche or sour cream 1 teaspoon kirsch In a 9 inch skillet with an ovenproof handle, melt the butter over moderate heat. Stir in the 1/2 cup of the sugar. Arrange the plums, cut-side up, in concentric circles and cook until the sugar begins to caramelize, 15 to 20 minutes. Let stand until completely cool. On a generously floured surface, roll the Pate Brisee into a 12 inch circle. Drape the dough over a rolling pin and flip it over the caramelized plums. Trim off the excess dough. Roll the edges down so that the crust lies flat on top of the fruit but reaches the edges of the pan. Refrigerate, covered, for 30 minutes. Prheat the oven to 425F. In a small bowl, combine the heavy cream with 1 tablespoon of the sugar. Brush this glaze over the dough. Using a fork, prick the dough in several places and bake for 20 to 25 minutes or until golden brown. In a small bowl, combine the creme fraiche, kirsch and remaining 3 tablespoons sugar. Immediatly invert the tart onto a large platter. Serve warm or cold with the flavoured creme fraiche. Pate Brisee 1 cup all-purpose flour 1 stick (4 ounces) cold butter, cut into small pieces 2 tablespoons sugar pinch of salt 2 to 3 tablespoons cold water In a food processor, combine the flour, butter, sugar and salt. Process until the mixture resembles coarse meal, about 8 seconds. Add the water and process, turning the machine on and off, until the mixture resembles small peas, about 5 seconds. Turn the dough out onto a lightly floured surface and knead lightly, just until the dough holds together. Flatten the pastry into a 6 inch disk. Wrap in plastic wrap and refrigerate for at least 15 minutes.
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