Belgium Sugar Tart with Freestone Plums
1 tablespoon rapid rise yeast
2 tablespoons warm water
1/3 cup light cream or half and half or milk
1/4cup unsalted, melted butter
2 cups, about, all-purpose flour
3/4 cup dark or light brown sugar
3 tablespoons ground almonds
1/3 cup whipping cream
1 teaspoon pure vanilla extract
3 tablespoons, unsalted butter, in bits
1 cup, diced, freestone plums tossed with 1 teaspoon fresh lemon juice
For the dough, in a mixing bowl, whisk the water and yeast together and let stand a minute. Fold in half a cup of the flour, and then the egg, cream, sugar, salt, butter and most of the rest of the flour. Knead very briefly to make a soft dough.
Spray with nonstick cooking spray and let rise an hour.
Spray a 10-inch tart pan with nonstick cooking spray or coat in melted butter. You can also use a 10-inch springform pan. Line a baking sheet with parchment paper and put pan on this.
Gently deflate the dough and press into pan.Mix brown sugar and almonds together and scatter onto the dough. Mix eggs, cream, and vanilla together and carefully pour over the dough. Scatter on the butter bits and plums. Cover lightly and let rise 30-45 minutes. Preheat oven to 350 F.Place on prepared baking sheet. Bake until golden brown, bubbling and juices are beginning to come forth.
Dust with confectioners' sugar (optional). Serve warm or cold. Can be warmed up in a toaster oven.
A lean but tender yeasted pastry dough, touch of sugar, smidge of butter, topped with diced plums. The plums change color in baking and lend a gorgeous red hue, atop the tender, golden pastry.