Reine-Claude Plum Tart

This summer we visited some friends in a small village in the Loire Valley. One of the highlights was when Imelda made her grandmother's Pâté aux Prunes, a Reine-Claude plum tart. It was beyond delicious. I have a new favorite stone fruit now. Can't get enough.

Pâté aux Prunes

1 1/2 kg (about 40)  Reines-Claudes plums  (Greengage plums)
500 g / 4 cups flour
100 gr / 4 TB sugar
200 gr / 16 TB soft butter
1 egg
125 ml / 1/2 cup of warm water
25 cm / 10 inch tart pan
parchment paper

Pre-heat oven at 180°C. / 350°F. Mix the flour, sugar, butter, egg and water together and form into a ball. Let it rest for an hour. Then separate the dough into two balls and roll them into 2 round 1/4 inch thick discs, one being slightly larger than the other - 14 inches in diameter for one and 10 inches for the other. The first disc must line the tart dish and should be rolled out on a piece of appropriately sized parchment paper, and come up the sides with extra to flip back onto the top disc to create a good pastry seal.

Place the whole Reines-Claudes, stem side up, over the first disk and sprinkle a little bit of sugar on top. Then cover with the second disc of dough and carefully fold the sides together to form a seal. Cut a cross in the middle and fold back to make an opening in the middle of the tart ( see above photo). While the tart is cooking take a pastry brush, dip it into the center opening and brush plum juices over the top to give the dough a golden finish. Don't worry about the pits. They are easy to separate as you devour your slice.

Bake for 1 hour and let cool.

Serve among dear friends in a magical summer garden if you can.

Recipe courtesy of Imelda Picherit, creator of the wonderful paris based blog: 20 Little Cities