1 C all-purpose flour
1/2 tsp sugar
2 Tbsp. fine yellow cornmeal
1/2 tsp salt
1/2 C (1 stick) butter, cubed and chilled
2-4 Tbsp. ice water
TARRAGON STREUSEL TOPPING:
1/2 C all-purpose flour
1/4 C sugar
1 Tbsp. tarragon, roughly chopped
2 oz butter, cubed and chilled
1 1/2 pounds plums, cut into 1/2-inch pieces
1/2 C sugar
1 Tbsp. all-purpose flour
1/4 tsp salt
- Make pie dough. Place flour, sugar, cornmeal, and salt in a food processor. Pulse to combine. Add chilled butter and pulse a few more times, until mixture has pea-sized chunks of butter. Drizzle in 2-3 Tbsp. of ice water and pulse until dough holds together when squeezed. Add another Tbsp. of water if needed. Form dough into a disk, cover with plastic wrap and refrigerate for 30 minutes.
- Make streusel topping. In the same food processor, add the flour, sugar and tarragon. Pulse to combine. Add butter and pulse until crumbly. Pour into a small bowl and refrigerate until needed.
- Preheat oven to 400° F. Combine plums and sugar in a large bowl. Set aside. Remove pie dough from refrigerator and roll out on a floured surface to fit an 11×7” rectangular tart pan or 9” round tart pan and ease it into the corners, pressing with your fingers. Roll a rolling pin over the top edge of the pan to remove excess. Drain the plum/sugar mixture using a sieve and return mixture to bowl, discarding drained liquids. Add flour and salt and gently toss until plums are evenly coated.
- Shingle plum slices into prepared pan. Scatter streusel topping on top. Place tart on rimmed baking sheet and bake for 40-45 minutes or until golden brown. Cool 30 minutes before serving.
Makes 6-8 servings
Recipe from Organic Gardening, June/July 2014