Flakey, fresh and flavorful individual pies.
Tarts, Pastries And Puddings
3-2/3 cups all-purpose flour
2 tablespoons sugar
1 teaspoon salt
10.5 ounces (about 2.5 sticks) unsalted butter, very cold and cubed
1 egg, cold & gently beaten
1/4 cup ice water
3 to 4 plums chopped into 1/4-inch pieces
1 teaspoon grated ginger
1/4 cup light brown sugar
1/2 cup Mandelin Natural Sliced Almonds
2 tbsp. crème fraiche, sour cream or Greek yogurt
Demerara or granulated sugar, if desired
Pre-heat oven to 375 degrees.
In the bowl of a standing mixer, combine flour, sugar, salt and butter. Using the paddle attachment, combine until butter has broken down into pea-sized pieces. Add the egg and blend with a wooden spoon. Then, pour ice water in tablespoon increments until dough looks "shaggy" and feels slightly wet.
Knead the dough together by hand and form into a round disc, cover with plastic wrap and let chill in fridge for 30 minutes.
On a well-floured counter or pastry board, roll dough out to 3/16-inch thickness and cut out four-inch rounds. You can use the outline of the rim of a bowl and trace it out with a knife. Place each cut out round on a baking sheet lined with parchment paper and a light dusting of flour. The scraps can be combined and rolled out again. Cover the rounds and chill while making the filling.
In a bowl, combine plums, ginger, brown sugar, almonds, and crème fraiche. Using a spatula, gently fold ingredients together to roughly combine.
Take out dough rounds and place a heaping tablespoon of filling in the center of each disc.
Whisk the egg. Brush a half circle of egg around the edge of exposed pastry to act as "glue." Fold the circle in half and press down the edges with a fork to seal. Chill for at least one hour.
Before baking, brush surface of the crust with egg, cut three slits as vents and sprinkle with sugar.
Bake for about 45 minutes until golden brown. Enjoy warm or at room temperature.
Kate Neumann for Almond Board of California