Author Topic: Ukrainian - Selianyn Platsok z Slyvkamy (Rustic Plum Tart)  (Read 849 times)

Olga Drozd

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Ukrainian - Selianyn Platsok z Slyvkamy (Rustic Plum Tart)
« on: June 13, 2017, 08:39:47 PM »
Ukrainian - Selianyn Platsok z Slyvkamy (Rustic Plum Tart)

This free form tart must keep its shape as it bakes and not allow fruit juices to leak through.

2 cups all purpose flour
1 Tablespoon sugar
1 Tablespoon cornmeal
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, cut into pieces and chilled
2 Tablespoons sour cream
1 to 2 Tablespoons ice water


2 1/2 cups purple plums, pitted (fresh prune plums) Cut in half (see Note)
1/4 cup sugar
1/4 cup light brown sugar
1/4 teaspoon cinnamon
1 Tablespoon butter
1 egg, mixed with water for brushing

For the dough: Combine flour, sugar, cornmeal, baking powder and salt in a bowl or an electric mixer fitted with paddle attachment.  Cut in butter until texture resembles coarse meal.  Combine sour cream and water and blend in just until dough comes together. Shape into a disc, wrap and chill at least 1 hour before using.

For the filling; Preheat oven to 375 F. Place oven rack in centre of oven.

On lightly floured surface, roll out dough to a 1/4 inch thick circle. Transfer dough to a parchment-lined baking sheet.

In a bowl, mix together plums, sugars and cinnamon.  Center this mixture with plums skin side down on the dough, leaving 4 inch border around the outside edge.  Dot plums with butter and fold crust over them, overlapping folds.  It will take 5 or 6 folds to complete tart 

Brush folded crust with egg wash and sprinkle with granulated sugar.
Bake for 25 to 35 minutes, until crust is golden brown and plums are bubbling.  Makes 1 (12-inch) free form tart.

NOTE: Prune plums are ripe and plentiful in the month of September.  Prune plums are a free stone (pit easily removed from flesh) fruit low in water content and high in sugar. Perfect for baking.
« Last Edit: June 14, 2017, 09:50:35 AM by Olga Drozd »