Ingredients

Pastry:

• 1 pound short crust pastry, recipe follows
• 1 egg yolk
• 2 tablespoons water

Filling:

• 6 purple plums, pitted and thinly sliced
• 1/3 cup brown sugar
• 1/2 teaspoon ground cardamom

Streusel Topping:

• 1 cup all-purpose flour
• 1/4 cup sugar
• 1 teaspoon ground cinnamon
• 1/2 cup unsalted butter, cold
• Special equipment: rolling pin
• Preheat the oven to 425 degrees F.
• For the pastry: Roll the short crust pastry 1/4-inch thick and cut into 6 (6-inch) rounds.
• Refrigerate the pastry rounds for at least 30 minutes. Cut 5 evenly spaced 1-inch slits around the edge of each pastry round (perpendicular to the edge).

Directions

Short Crust Pastry:

3 cups all-purpose flour

1/4 teaspoon salt

4 ounces unsalted butter, cold

8 ounces shortening, cold

1/2 cup ice cold water

Special equipment: cheese grater

Sift the flour and salt into a large mixing bowl. Using a cheese grater, grate the butter and shortening into the flour. Combine the mixture with your fingers until it resembles cornmeal. Add the ice cold water and mix with a spoon, pulling the water into the flour until a dough forms.

With your hands, shape the dough into 2 balls and flatten them into disks. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. Store in the refrigerator for up to 4 days and in the freezer for up to 1 month.

Yield: 2 pounds

Preparation Time: 10 minutes

Inactive Time: 30 minute