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Brisee black plums brown sugar freshly squeezed lemon juice ground cardamom cornstarch salt rice milk sugar
Viewed: 39 - Published at: 5 years agoIngredients
- 1 recipe Cornmeal Pate Brisee (page 141)
- 2 pounds ripe but still firm red or black plums, halved, pitted, halves cut into 8 slices each
- 1/4 cup firmly packed light brown sugar
- 2 teaspoons freshly squeezed lemon juice
- 1/4 teaspoon ground cardamom
- 2 tablespoons cornstarch
- Pinch of salt
- 1 tablespoon rice milk, for brushing crust
- 1 tablespoon granulated sugar, for sprinkling
Method
- Prepare the Cornmeal Pate Brisee.
- Preheat the oven to 375F.
- Combine the plums, light brown sugar, lemon juice, cardamom, cornstarch, and salt.
- Toss gently to coat evenly.
- Transfer the rolled-out crust on parchment paper to a baking sheet.
- Remove the top sheet of parchment paper.
- Arrange the plums in the center of the dough, leaving a 2-inch border.
- Fold the edges of dough toward the center (you can just lift the parchment from the outer edge to fold the dough), pressing gently to seal (the dough will only partially cover the fruit).
- Seal any cracks by pinching the crust with your fingers.
- Using a pastry brush, brush the rice milk over the dough.
- Sprinkle the dough and the tops of the plums evenly with the granulated sugar.
- Bake for 30 minutes in the center of the oven.
- Rotate the baking sheet, decrease the temperature to 350F, and bake for 25 minutes longer, or until the pastry is golden.
- Transfer on the baking sheet to a cooling rack.
- Let come to room temperature before cutting into wedges.
