Dried Plum Tart

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Buon Anno! Happy New Year friends! Here is my gift to you; a fabulous dried plum tart!

Crust

1 1/2 cups flour
1/2 cup sugar
1 tsp baking powder
1/2 cup cold butter, cut into bits
1 large egg, lightly beaten
1 teaspoon vanilla extract

Mix the flour, sugar and baking powder together. Cut butter into mixture; add egg and vanilla and form a dough. If is dough is too dry add a few drops of cold water. Flour your hands and press 2/3 of the dough in the bottom and sides of a 9 inch tart shell with removable bottom

Crumble the rest of dough and set aside. Bake the crust in a 400F oven unfilled for about 8 minutes. Cool set aside.

Filling

One 18 ounce box pitted dried plums
4 cups balsamic vinegar
1/4 cup brown sugar
dash salt
Grated zest one orange

Place plums in saucepan and cover with 2/3 cup water. Bring to boil, lower heat and cook until they soften.Transfer to a food processor and pulse until smooth or use an immersion blender for this. Transfer to a bowl.

Pour the vinegar into a separate pan and cook until it thickens and is reduced to about 1/2 cup; it will be thick.

Add the balsamic reduction to the plums along with the sugar, salt and zest. Combine well and transfer to the cooled shell. Smooth the filling so it is even. Sprinkle the remaining dough evenly over the top and sprinkle 2 tablespoons coarse white sugar over the dough. Bake at 375F for about 30 minutes or until the top crust is nicely browned.

Cool on wire rack; remove bottom and place tart on serving dish.

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