1 recipe Pate Brisee
1 T turbinado sugar, plus more for sprinkling
1 T all purpose flour, plus more for work surface
1 T granulated sugar
1/4 t ground cinnamon
1/4 t freshly grated nutmeg
5 C pitted plums (i used 5 medium pluots) sliced thin
1/2 t lemon zest
1 T unsalted butter, cut into small pieces
1 large egg
Pluots (A plum and apricot hybrid)
Line a baking sheet w/ parchment paper or silpat
Preheat oven to 375 degrees.
Sprinkle a lightly floured work surface w/ 1 T turbinado sugar. Roll out dough into several 5 inch rounds, about 1/4 inch think.
In a small bowl, mix together 1 T flour, granulated sugar, cinnamon, and nutmeg.
In a large bowl gently toss together plums (fruits you're using), zest and flour mixture. Carefully place a few pieces of plum on top of dough, leaving a 1 inch border all the way around. Drizzle some apricot glaze .
Fold border over plum mixture, overlapping where necessary and gently pressing to adhere the folds.
Brush edges of dough w/ egg mixture and sprinkle w/ turbinado sugar.
Bake until crusts are golden brown and juices are bubbling.
I want mine served warm but you can also serve them at room temp.
2 1/2 C AP Flour
1 t table salt
1 t sugar
1 C chilled unslated butter (2 sticks) cut into small pieces
1/4 to 1/2 cup ice water
Place flour, salt, and sugar in the bowl of a food processor, pulse to combine, about 30 seconds.
Add butter; pulse until mixture resembles coarse meal. Slowly pour in 1/4 t 1/2 C ice water; process until dough begins to come together.
Divide dough in half; shape into two disks. Wrap in plastic; chill at least 1 hour before using.
I SERVED MINE WITH PEACH ICE CREAM