For the dough
1 1/2 cups all-purpose flour (135 g)
1 pinch of salt
1 pinch of baking powder
3 tablespoons cold butter, cut into small pieces
3 1/2 tablespoons vegetable shortening, cut into small pieces
3 tablespoons ice-cold water
Canned black beans (for kneading the dough)
For the filling
500 g fresh plums, pitted and sliced
1/2 cup all-purpose flour (60 g)
1/4 cup granulated sugar
2 teaspoons ground cinnamon
4 tablespoons cold butter, cut into small pieces
For the dough
1 1/2 cups all-purpose flour (135 g)
1 pinch of salt
1 pinch of baking powder
3 tablespoons cold butter, cut into small pieces
3 1/2 tablespoons vegetable shortening, cut into small pieces
3 tablespoons ice-cold water
Canned black beans (for kneading the dough)
For the filling
500 g fresh plums, pitted and sliced
1/2 cup all-purpose flour (60 g)
1/4 cup granulated sugar
2 teaspoons ground cinnamon
4 tablespoons cold butter, cut into small pieces
Makes the dough: in a food processor, combine the flour, salt, and baking powder, and pulse to mix
Add the butter and shortening and pulse until the mixture resembles coarse crumbs
Pulse in the ice-cold water 8-12 times, until the dough starts to form
Place the dough on a floured surface and, with your hands, shape into a ball
Form it into a disc of 18 cm in diameter
Wrap it in plastic wrap and let it chill for 4 hours or overnight
Unwrap and place the dough on a floured surface
Roll it out to a thickness of 35 cm in diameter
If the dough starts to stick to your work surface, add more flour as needed
Mold into a shape of 21 cm in diameter and press the bottom and sides
With a fork, make small holes in the bottom of the shell and let it chill for 30 minutes
Preheat the oven to 200°C (hot)
Line the shell with aluminum foil and fill with black beans
Bake for 20 minutes or until the edges are lightly golden
Remove the foil and black beans. Reserve
Makes the filling: arrange the plums on top of the dough and reserve
In a bowl, mix together the flour, sugar, cinnamon, and cold butter until you get coarse crumbs
Spread over the plums
Bake for 20 minutes, or until the crumb topping is well attached to the plums
Serve warm or at room temperature
300 calories per slice
Obs.: 1
This dough can be used for a tart pan with removable bottom of 21 cm in diameter, or for a larger tart pan of 29 cm in diameter and a non-removable bottom
2
If you prefer to prepare the dough ahead of time, wrap it tightly in plastic wrap and refrigerate for two days or freeze for up to two months
In this case, thaw overnight before using.
