For the dough, mix together 1 cup of all-purpose flour (135g), 2 tablespoons of salt, and 1/4 teaspoon of ground cinnamon.
Add in 3 tablespoons of cold unsalted butter, cut into small cubes, and 3 1/2 tablespoons of cold vegetable shortening, also cut into small cubes. Pulse until the mixture resembles coarse crumbs.
Gradually add in 3 tablespoons of cold water, pulsing until the dough forms a ball.
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
For the filling, mix together 500g of fresh plums, cut into small pieces, 1/2 cup of all-purpose flour (60g), 1/4 teaspoon of ground cinnamon, and 2 tablespoons of cold unsalted butter, cut into small pieces.
For the dough, mix together 1 cup of all-purpose flour (135g), 2 tablespoons of salt, and 1/4 teaspoon of ground cinnamon.
Add in 3 tablespoons of cold unsalted butter, cut into small cubes, and 3 1/2 tablespoons of cold vegetable shortening, also cut into small cubes. Pulse until the mixture resembles coarse crumbs.
Gradually add in 3 tablespoons of cold water, pulsing until the dough forms a ball.
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
For the filling, mix together 500g of fresh plums, cut into small pieces, 1/2 cup of all-purpose flour (60g), 1/4 teaspoon of ground cinnamon, and 2 tablespoons of cold unsalted butter, cut into small pieces.
Prepare the dough: in a food processor, combine the flour, salt, and ground cinnamon
Pulse until well combined
Add in the cold butter and shortening
Pulse until the mixture resembles coarse crumbs
Gradually add in the cold water
Pulse until the dough forms a ball
Turn the dough out onto a lightly floured surface and shape into a disk
Wrap the dough in plastic wrap and refrigerate for at least 4 hours or overnight
Preheat the oven to 200°C (400°F)
Roll out the dough on a lightly floured surface to a thickness of about 1/8 inch
Use a rolling pin to roll out the dough to a diameter of about 35 cm (14 inches)
Place the dough into an ungreased tart pan with a removable bottom
Prick the bottom of the crust with a fork
Bake for 20-25 minutes, or until lightly browned
Let the tart cool on a wire rack before serving.
