Shortbread Plum Tart with Honey and Cinnamon - Seattle Times

I LOVE plums, and when I read this recipe, I KNEW I must share it with you, Dear Readers. Here is one of their quotes: "When fresh plums are plentiful, they're perfect for this tart. And, if you find red or purple ones, they'll make for an extremely pretty slice". Editor's note: this recipe calls for a 2 hour resting period for the dough, then an hour then a 15 min. cooling, and an additional cooling period, so plan accordingly!*
(serves 12)

1 cup plus 1-3 T. granulated sugar (I use Sugar in the Raw*)
2&1/3 cups all-purpose flour
3/4 t. ground cinnamon
1/4 t. fine sea salt
8 oz. unsalted butter (2 sticks, diced, plus more for greasing pan)
1 large egg
5 large egg yolks
4 large plums, halved, pitted, and sliced 1/4" thick (about 2&1/2 cups)
2 T. full-flavored honey such as wildflower
1 cinnamon stick
1 small sprig rosemary

In a food processor, process 1 cup sugar until powdery and fine, about 1 min. Add flour, cinnamon, and salt;  and pulse to combine. Add butter and pulse until mixture resembles breadcrumbs. Add egg and 4 egg yolks, and pulse until mixture comes together, Divide dough in half, form into disks, and wrap in plastic wrap. Chill at least 2 hours or until firm.
In a small saucepan, combine plums, 1-3 T. sugar (this depends on how sweet your plums are), cinnamon, honey, and rosemary sprig. Simmer until jammy and thick, 15-20 min., stirring occasionally. Transfer plum mixture to a bowl to cool. Transfer plum mixture to a bowl to cool, and remove cinnamon stick and rosemary sprig. Taste and stir in more sugar if mixture seems very tart.
Heat oven to 350 degrees. Grease an 8" springform pan and place it on a rimmed baking sheet to catch any butter leaks. Spoon plum compote on top of dough, leaving 3/4" border around edge. Roll second piece of dough into an 8" circle, transfer to pan, press around outside edge to stick the pieces together and seal in fruit.
Between two sheets of parchment paper or plastic wrap, roll one circle. Transfer dough to prepared cake pan, press int into edge to stick the pieces together seal in fruit.
In a small bowl, combine remaining egg yolk with 1 t. water and beat lightly. Brush over water, beat lightly.Brush over top of cake, then use a fork to score a crisscoss pattern into the dough. Bake until crisp. Bake until golden brown, 1 hour (cover with foil if cake is browning too quickly). Cool in pan for 15 min., then run a butter knife around the inside edge of the pan, and unmold from ring. Cool completely and serve.

"Ingredients for a long lasting friendship::3 cups of consideration, 1 dollop of trust, a pinch of secrets, 3/4 cup of love, and a big heap of FUN! Blend together and spread out over a large area for easy sharing."

In God we trust.

Love,

MM (aka Chef Deb)