Plum Delicious (and a recipe)

One of the best thing about Autumn is the day my friend Mary from The Thrill of the Hunt, calls to tell me that her three Italian prune plums are ripe! This year there was a real "bumper crop". I brought home 20 pounds. I freeze them to enjoy all year. My favorite way to use them is in a plum tart. I rarely use recipes when I cook, and I really don't have a recipe for this tart, but I'll show you how I make it.

 Plum Tart
Crust:
Preheat the oven to 425〫

 Measure 2¼ cups of all purpose flour into a bowl.

Add 1 teaspoon salt.

Measure ¾ cup of salad oil. ( I like sunflower or canola)

 
Fill the cup to the 1cup mark with water.

Stir with a fork until emulsified.

Pour into flour and stir until it comes together.

Next roll out between two sheets of waded paper - no substitutes will do.

Place dough in your baking pan, Crimp edges, patching as needed. It looks pretty in a round tart pan, too.

Pre-bake for about 5 minutes.

Assembly of the tart
Remove tart from the oven and dust the bottom with powdered sugar. If your plums are ripe and sweet, adjust the amount of sugar to suit your taste.

Now dust the sugar with cardamom to taste.

Arrange the halved, pitted plums in an attractive way, overlapping.

Sprinkle with more powdered sugar and more cardamom.

Melt about a ¼ cup of butter and drizzle over the tart.

Lower the oven to 375〫and bake for about an hour. Let the tart cool to room temperature.

...And here is the finished tart. It is going to a party this afternoon. Mary's having a birthday party for several members of her family- all September babies!

Happy Birthday Everybody!

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