My Great Grandmother's Plum Tart
Wash about 20 Stanley prune plums. Cut them in half and remove stones.
Mix 1/2 cup sugar and 1/4 teaspoon cinnamon. Lay plums in a plate, cut side up, and sprinkle with sugar mixture. Wait until some of the juice seeps out so you won't have a soggy crust. (This takes about 30 minutes.)
In the meantime, prepare crust.
Traditional Yeast Dough Crust
Note: To save time, if you have a bread machine, you can put the ingredients in the machine on dough setting, and then roll the dough out and place it in greased pie plates. This crust recipe is enough for two pans, so you can halve the recipe if you have a smaller machine.
If you don't have a bread machine, here are the traditional yeast dough instructions:
Mix 3 1/2 cups flour and 1 1/4 teaspoons salt.
In a separate cup, put 1/4 cup very warm water and sprinkle 2 teaspoons dry yeast into it. On top of that sprinkle 1 teaspoon sugar.
Heat 1 cup of milk on stove till it comes to a simmer. Add 2 tablespoons butter. Let it melt and then cool to room temperature.
In a large bowl, beat 1 large egg. Let it warm to room temperature.
Once everything is at room temperature, combine the liquids, and add 1 cup of flour/salt mixture, and mix well. Then gradually mix in the rest of flour mixture. Knead it for a few minutes on a floured board for 5 to 10 minutes. Then oil hands and use them to oil ball of dough and then place it back in the large bowl. Cover with a plate and place in a warm area. Let rise an hour till doubled in size.
Roll it out. Place it in two 10-inch pie plates. Let rise again for 30-45 minutes, and top with other ingredients. (This makes enough crust for two pans. Double filling amount below to make two tarts or reserve dough for other uses. In my family, the second crust is often used for another family favorite, Old-fashioned Apple Cheesecake.)
Once crust is done, place plums very close together on crust. Tilt them a bit to fit more in.
The traditional topping is a mixture of the juice from the sugared plums with coarse crumbs of a dense bread. Crumbs from fluffy white bread just get mushy, so it would be better to substitute something else like rolled oats.
Sprinkle the crumbs over the top of the tart. Bake at 350 degrees F until plums are tender and crust is golden brown.
|Gluten-free options: If you are sensitive to gluten, enjoy this plum tart with a few simple substitutions for the crust and crunchy topping.
Use your favorite gluten-free crust and crumbs or make a gluten-free cookie crust, prepared the same way that graham cracker crusts are made. Put gluten-free crunchy ginger snap (or similar) cookies in the food processor, and process until you get coarse crumbs. Remove about a 1/2 cup to use for the topping. Continue processing to make fine crumbs.
Drizzle with melted butter, mix thoroughly,
and press into the bottom of a greased pie plate.
You'll need about 1 1/2 cups of finely ground cookie crumbs
and 6 tablespoons of butter for each crust.
As always, check for hidden gluten in all ingredients since some otherwise
gluten-free ingredients might contain fillers, etc. that contain gluten.