Rustic Plum Tart

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The sweet fragrance of these luscious plums was irresistible. Not sure what kind they are.  The vendor could only remember “golden . . . something.”  Aside from just eating them out of hand, putting together a rustic tart couldn’t be simpler

1 ½ cups all-purpose flour

½ t salt

2 T sugar

8 T unsalted cold butter cut into 1 T cubes

2 T solid vegetable shortening

4 – 5 T ice water

1 lb.  pitted and sliced plums (or a combination of apricots, peaches, nectarines, raspberries, blackberries, etc.)

3 – 5 T sugar

1 T butter

In a food processor, pulse flour, salt and sugar.  Distribute butter and shortening around bowl.  Pulse until mixture resembles coarse meal. (About 10 – 12 short pulses only)  Distribute 4 T ice water around bowl.  Pulse a few times, then check to see if dough will hold together when pinched between fingers.  If not, add small amounts of water until dough forms small curds.  Empty dough onto lightly floured work surface.  Gather dough together and with the heel of your hand, smear dough against work surface to incorporate ingredients.  (It’s ok to see specks of butter.).  Flatten into disc and chill ½ hour.  Roll out into rough circle.  Sprinkle fruit with sugar at the last minute and place in middle of dough.  Dot with dabs of butter.   Fold edges over fruit and bake on a cookie sheet in a 400 degree oven for 50 to 55 minutes until crust is golden and fruit is bubbly. (Brushing crust with a glaze of one egg beaten with 1 T milk and then a sprinkling of sugar is optional.)

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