Note: For this recipe you want firm but slightly ripe plums, and preferably freestones, such as the Italian prune plums.
2 pounds firm ripe Italian prune plums, cut into sixths or eighths
1 tablespoon lemon juice
1 tablespoon Cognac
1 tablespoon potato starch
1/4 cup granulated sugar
1/4 teaspoon salt
Preheat oven with pizza stone to 400 degrees F.
Combine lemon juice, Cognac, potato starch, sugar, and salt; pour over
plums. Toss carefully to coat. Let macerate for 10 minutes.
Roll out dough on a sheet of lightly floured parchment paper to 12
inches in diameter. Carefully lay dough with parchment paper on a baking
sheet.
Pour plums and their juices onto the dough, spreading them out in an
even layer and leaving a border around the edge. Fold up about a 1-1/2
to 2-inch border of dough, overlapping when necessary. Bake for 40
minutes until the plum juices are bubbling and the crust is golden
brown. Let cool for at least 10 minutes before cutting and serving.
Yield: 6 servings.
Crust
1 cup all-purpose flour
1/4 cup yellow cornmeal
1 tablespoon granulated sugar
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, chilled, cut into small pieces
3 to 4 tablespoons ice water
In a large bowl, combine flour, cornmeal, sugar, and salt. Mix together with a whisk to aerate
Add butter and work with a pastry blender until mixture resembles course meal.
Add water 1 tablespoon at a time. Mix until dough comes together.
Form the dough into a flat disc and wrap in plastic. Chill for at least 1 hour before rolling.
- Recipe courtesy of Joseph Erdos