Plum Kuchen

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Rating:

(1 vote) 5 1

This is a sturdy crust that will stand up under the juice that plums, apricots, peaches and nectarines are bound to release.

Ingredients

1 C. plus 2 Tbs. all-purpose flour
1/3 C. plus 2 Tbs. sugar
1/4 tsp. sea salt
4 Tbs. cold unsalted butter
1 egg
1 egg yolk
1/2 tsp. vanilla extract
1/8 tsp. almond extract
1 tsp. freshly grated orange zest or 1 drop orange oil
1/4 C. milk
Fruit and topping:
10 to 12 plums
2 Tbs. unsalted butter, melted
1 Tbs. sugar
1/2 tsp. ground cardamom or cinnamon, optional

Directions

Preheat the oven to 375 degrees. Lightly butter an 8-C. gratin dish or tart pan. Pulse the flour, sugar and salt in a food processor, then cut in the butter to make fine crumbs. Beat the egg and egg yolk with the flavorings, then add enough milk to make 1/2 C. liquid. Add the liquid to the flour, mixing enough to make a thick dough. Brush your hands with flour, then pat the dough into the baking dish, pushing it up a little around the edges to make a rim. Slice Italian plums in half. If they're small, leave them in halves; otherwise quarter them. If you're using round plums, such as Elephant Heart, slice them into wedges about 1/2 in. thick. Overlap them over the dough. You can really crowd them together, because they'll collapse while cooking. Drizzle the melted butter over the fruit, then sprinkle on the sugar and cardamom, if using. Bake until the crust is golden and the fruit is soft, 35 to 45 minutes. Serve warm if possible with a dollop of whipped cream.

Serves 6.