Plum Pie

Preference: Parve
Difficulty: Medium
Occasion: Shabbat , Nine Days
Diet: Pescatarian , Vegetarian
Source: Family Table by Mishpacha Magazine
Category: Sides , Desserts , Baking
Nutritition: &nbsp; &nbsp;

Recipe By Rivky Kleiman

I never met a tart I didn’t like! For a great balance of sweet and sour, try this plum tart.

Ingredients (8)

1/2 cup margarine (use soy-free, if needed), or a little less than 1/2 cup oil
1 and 1/2 cups Mishpacha Flour

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Mishpacha All Purpose Flour
3/4 cup sugar, plus 2 teaspoons sugar for coating plums, plus sugar for sprinkling
dash Gefen Cinnamon, plus 1/2 teaspoon cinnamon for coating plums

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Gefen Ground Cinnamon
1/2 teaspoon Gefen Vanilla Extract

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Gefen Pure Vanilla Extract
1 egg
4 large plums, thinly sliced
water, for brushing dough

Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
Combine margarine, flour, sugar, cinnamon, and vanilla extract in a mixing bowl until you have a fine crumb mixture.
Add the egg and knead until you have a dough.
Combine the plum slices with cinnamon and sugar and set aside.
Grease a nine inch round pan or a nice oven-to-table dish.
Separate off one cup of dough and set aside for topping, and then roll out the remaining dough between two pieces of Gefen Parchment Paper into a 12-inch round circle.
Lift off top piece of parchment paper and turn the dough into the bottom of your pan, arranging it so that it comes up the sides of the pan.
Add the plum slices in a circular pattern, creating a flower effect (you will have enough for two layers).
Roll out the remaining dough between two pieces of parchment paper into a 10-inch circle.
Turn dough onto the plums and smooth carefully, and then fold the bottom layer of dough over the top layer and neatly seal the edges.
Brush the top of the tart with water or orange juice and sprinkle a dash of sugar on top, and bake for one hour.

Note: Orange juice can also be used for brushing the dough.

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