Difficulty: Medium - experience needed
Dietary guidance: v v n d
4-5 Plums, nectarines or other stone fruit *, sliced
sprinkle of sugar to top the tart
15 oz jar of Apricot jam (or currant or other red jam if using plums alone)
1 Tablespoon of Amaretto or Gran Marnier, or use a berry flavored liquor if only plums/red fruit are used. This is an optional ingredient- you could use a teaspoon of almond extract (or imitation extract if you have nut allergies in the house like we do)
1 cup All Purpose Four
1/2 cup sugar
1/4 teaspoon fine sea salt
2 Tablespoons very cold Butter (or dairy free margarine) chopped into pieces
2 Tablespoons Vegetable oil (or other non tasting oil)
1/4 teaspoon cinnamon
1/2 vanilla bean - split and inside seeds/beans added to the flour mix
Measure the crust ingredients into a big bowl and "cut" the butter into the flour/salt/sugar mix with a fork or a pastry cutter. It should look crumbly and like it *almost* won't hold together. Press it into a tart pan bottom and up the sides a little. Bake it (or bake it blind) at 350 for 15 to 20 minutes or until done. cool. Brush the cooled crust with melted apricot jam and set aside.
Slice the plums and nectarines (I like doing 2 of each) and layer them into the crust alternating by slice in a circular pattern. Brush the fruit with the jam and sprinkle with a little sugar. Bake at 350 for 20-30 minutes until the juices come out and the crust browns. Cool. Serve warm or at room temp.
Can be served with ice cream, Rice Dream or whipped cream (or "creme") based on your needs. We enjoyed ours just as is- dairy and nut free and at room temperature with no topping. It was sweet but tart and simply delicious!
* this would also work with apples or pears but I'd switch the jam to apple jelly and add a little acidulated water to the fruit so it doesn't brown. (You could use some kind of apple/pear flavored liquor if you're using apples or pears - or you could go back to the amaretto.)