FROM THE FOOD PROFESSIONAL
Marcy’s Country Plum Tart
More a pastry than a pie or tart, this treat
impresses everyone and stays fresh-looking
and good-tasting for days.
TART PASTRY
3 cups all-purpose flour
1 cup cold unsalted butter,
cut into small pieces
1/2teaspoon cinnamon
1/2cup cold heavy cream
1 tablespoon sugar
1 teaspoon salt
FILLING
21/2pounds small plums,
quartered and pitted
1 cup sugar
2 teaspoons fresh
lemon juice
1 teaspoon raspberry or
plum vinegar
1 teaspoon balsamic vinegar
1/8teaspoon cinnamon
1 tablespoon all-purpose flour
1 tablespoon cornstarch
Confectioners’ sugar
for dusting
FROM THE EMPLOYEE’S KITCHEN
Andrée’s Maple Syrup Pie
2cupsbrownsugar Pinchofsalt
2tablespoons 1purchasedorhomemade
all-purpose flour single 8-inch pie shell,
1/4cupheavycream uncooked
2eggs,beaten Whippedcream
1/2cup maple syrup
1. For the pastry, combine flour, butter and
cinnamon in a large bowl. Using a pastry cutter
or your fingers, cut or rub the butter into the
flour until the mixture resembles a coarse meal.
Make a well in the center and add cream, sugar
and salt. Stir to make a rough mass. If the dough
seems too dry, add 1 or 2 tablespoons of water.
2. Transfer to a lightly floured surface and knead
very gently for a few seconds to smooth out the
dough. Pat the dough into a disk and wrap well
in plastic. Refrigerate for at least 1 hour or as
long as overnight.
3. For the filling, combine all the ingredients in
a large bowl and toss to blend.
4. Transfer the dough to a floured surface and
divide in half. Wrap one-half in plastic and place
in the freezer. Roll out the second half into a
10-inch round to fit the bottom of a lightly greased
9- or 10-inch pie pan; roll out and press the scraps
into the sides of the pan and trim the edges.
5. Mound the filling in the pastry shell.
6. Preheat oven to 400°F. Remove the dough from
the freezer. Using the large holes of a box grater,
shred the dough into a bowl. If the dough is too
cold to work with, let it warm for 10-15 minutes.
Sprinkle the shredded dough over the fruit.
7. Place the pan on a baking sheet lined with
parchment paper and bake for 15 minutes.
Lower the oven temperature to 375°F and bake
for another 20-30 minutes, or until the juices
begin to bubble and the crust is lightly browned.
Transfer to a wire rack and let cool completely.
Before serving, dust with a very generous shower
of confectioners’ sugar. Makes 8-10 servings.
1. Preheat oven to 350°F.
2. Mix brown sugar and flour in a large bowl.
3. Beat in cream, eggs, maple syrup and salt.
Pour mixture into pie shell.
4. Bake for 35 minutes, or until the filling is firm
and the crust is golden. Serve with whipped
cream. Makes 6-8 servings.
