Ingredients:
FILLING:
5 plums, washed, pitted and sliced
3/4 cup brown sugar
3/4 tbs cornstarch (you can reduce this to 1/2 tbs, I like my filling gooey)
1/2 tsp pure vanilla extract
TOPPING: (*Note: this makes enough dough for 2 quantities of the filling)
1 cup flour
1 1/2 tbs sugar
1/4 tsp salt
1/2 tbs baking powder
1/8 tsp ground cinnamon
2 oz cold butter, diced
1 egg yolk
1/4 cup cream
1/2 - 1 tsp grated lemon peel
DUSTING:
1/2 tbs sugar
1/8 tsp ground cinnamon
BRUSHING:
1 tbs cream
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Preparation:
FILLING:
Toss together all filling ingredients. Place in a deep dish and bake in a 180?C oven for 30 mins.
TOPPING:
Mix together flour, sugar, salt, baking powder, grated lemon peel and ground cinnamon.
Place flour mixture in to a food processor together with the diced butter.
Give a few buzzes until mixture resembles breadcrumbs.
In a small bowl, whisk together egg yolk and 1/4 cup cream.
Pour egg / cream mixture slowly through the food processor funnel and buzz a couple of times until just combined. Refrigerate until the filling is ready.
Remove filling from the oven, give it a stir and place balls of dough over the top, or in my case, I spooned the filling into individual ramekins, roll the dough into thick ropes and coiled them around the top.
Brush with cream. Sprinkle with mixture of 1/2 tbs sugar and 1/8 tsp ground cinnamon.
Bake in oven for about 20 - 25 mins until golden browned.
Serve as is or with vanilla ice cream.
*Note: Since it's too bothersome to halve an egg yolk, feel free to double the recipe for the filling. Otherwise, refrigerate half the portion of dough until your next usage. Thaw well before using.
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