Plum and Cheese Tart
Plum and Cheese Tart
Ingredients
- 1 1/4 cups (310 ml) unbleached all-purpose flour
- 1 tbsp (15 ml) sugar
- 1 pinch salt
- 1/2 cup (125 ml) cold unsalted butter, cubed
- 1/4 cup (60 ml) cream cheese, softened (1/4 package of 250 g)
- 3/4 cup (180 ml) cream cheese, softened (3/4 package of 250 g)
- 2 eggs
- 6 tbsp (90 ml) sugar
- 2 tbsp (30 ml) unbleached all-purpose flour
- 1/2 cup (125 ml) milk
- grated zest of 1 lemon
- 1/4 cup (60 ml) water
- 1/4 cup (60 ml) sugar
- 1/2 vanilla bean, split in half and scraped
- 6 large plums, of your choice (red, yellow, etc.), pitted and cut into thin wedges (see note)
Instructions
- In a food processor, combine the flour, sugar and salt. Add the butter and pulse a few seconds at a time until its crumb is pea-size. Add the cream cheese and pulse again until the dough just begins to form. Remove the dough from the food processor and form into a rectangle with your hands.
- On a lightly floured work surface, roll out the dough into a 1/8-inch (3 mm) thick rectangle. Line the dough into a rectangular 35 x 10 m (14 x 4-inch) tart plate with a removable bottom. Remove any excess dough. Refrigerate for 30 minutes or freeze for 15 minutes. With the rack in the middle position, preheat the oven to 400 °F (200 °C).
- Bake for 15 to 17 minutes or until lightly browned. Let cool on a wire rack.
Plum and Cheese Tart