Ahhhhh, summer. It's light until 9:30pm, the livin' is easy (as they say), and the Produce Department is teeming with stone fruit. One of the amazing things about eating with the seasons is the anticipation of different crops. For some it's asparagus in spring, for others it's squash in the fall, or tomatoes in the summer, or it may be all of the above.
We're particularly fond of stone fruit this time of year—peaches, apricots, cherries... and plums!
Check out this recipe, which uses plums and brown sugar to highlight the best of the season.
To make this recipe you will need:
For the dough:
2 1/2 cups flour
1 teaspoon salt
1 teaspoon sugar
1 cup cold butter, cut into 1-inch chunks
1/3 cup ice water
In a food processor, pulse the flour, salt and sugar 4-5 times until combined. Add the cold butter and pulse until pea-sized chunks form, being careful not to over mix. Add in ice water 1 tablespoon at a time until the dough just comes together. You may not need the entire 1/3 cup (and you may need a tablespoon or 2 extra). Flour a countertop and turn dough out. Form into a disk and cover in plastic wrap. Refrigerate for at least an hour or up to 2 days.
For the filling:
4 tablespoons brown sugar
1 teaspoon vanilla
1 tablespoon water
2 cups thinly sliced plums
1 egg, slightly beaten
In a small sauce pan over medium heat combine the brown sugar, water, and vanilla, stirring until the sugar has dissolved and the mixture has slightly thickened—about three minutes.
Preheat oven to 400 degrees. Place a sheet of parchment paper on a baking sheet. On a floured countertop, roll crust out to about 1/8-inch thick and cut out 6-inch circles. Re-roll the scraps as needed. Place dough circles on parchment and arrange plum slices in the middle of dough, leaving about ½ inch edge on all sides. Fold the rim over, pressing slightly to form a crust. Pour a teaspoon or two of the brown sugar over the plums. Brush the beaten egg on the crust.
Bake for 15 minutes or until the crust is golden brown and the fruit is bubbly.