l i t t l e r e d h e n: September 2011

Friday, September 30, 2011

photisserie

If you haven't, check out Photisserie's beautiful blog.

Sigh; if only it was in English!

Plum filling: 2 cups sliced plums (choose a variety!) 2 Tbsp. maple syrup 2 Tbsp. rye flour 1/3 vanilla bean pod, scraped, or 1 tsp. vanilla extract zest of one organic lemon ½ tsp. cinnamon 1 tsp. fresh thyme leaves, or ½ tsp. dried (optional)

Crust: 1 cup rolled oats ½ cup rye flour 1 Tbsp. poppy seeds 1/3 tsp. sea salt scant ½ cup coconut oil, very cold 2 Tbsp. maple syrup ¼ cup ice water

Directions:

1. In a food processor pulse the rolled until they are finely ground and resemble flour. Add rye flour, poppy seeds, and sea salt; pulse everything to combine. Add cold coconut oil and pulse until the mix has a sandy consistency. Add maple syrup, pulse, then slowly dribble in the water one tablespoon at a time just until the dough comes together (you may not need to use all the water – I only used 2 tablespoons). Do not over process.

2. Empty the food processor onto a piece of plastic wrap, knead until it barely comes together. Roughly form a disc. Wrap with plastic film and place in refrigerator to chill for at least 30 minutes.

3. While the dough is chilling, make the filling. Pit and slice the plums, then place in a bowl with flour, maple syrup, vanilla, cinnamon, lemon zest, and thyme. Gently toss to coat. Set aside.

4. Remove the dough from the fridge, unwrap it, and place on a large piece of parchment paper. Roll out the dough as circularly as possible, to about 1/8 inch thickness. (At this point you can use a knife to cut the dough in a circle, but as you can see from mine, I just left the edges ragged 'cause I dig it.) Preheat oven to 375°F.

5. Place plums in a ring formation or in rows, overlapping them slightly. Fold the edges up around the fruit in a shape you like. Place in the oven and bake for 30 to 35 minutes until the crust is golden brown and crispy. Remove from heat and let cool slightly before slicing it up. Wait – did you just ask if this tart was acceptable to eat for breakfast? Obviously! What do you think I ate Monday morning? Happy baking everyone!