It’s only after every piece of our summer wardrobe is stored away and everything is nicely organized that we can finally relax and enjoy a beautiful, tidy space. It really is just like switching wardrobes, when summer and winter clothes are scattered everywhere in a room that looks very, very messy. I’m cooking non-stop, making use of all summer fruits and veggies while they’re still here and getting ready to start fresh with autumn recipes and seasonal ingredients. It might sound like the most normal thing during this time of the year, only this time that’s what’s going on in my kitchen. Serve with lightly whipped cream, or warmed with a scoop of vanilla ice cream.It feels like switching seasons in my closet, storing away all summer clothes to make space for heavy winter items. By this time, the plums should have nestled down into the pastry and released their juices. Bake the tart for 40 to 55 minutes, until the pastry is a dark golden brown and is pulling away from the sides of the pan.Slice the cold butter into thin slivers, and dot them over the top of the tart. Sprinkle the second half of the almond mixture over the top of the plums.If there are any large gaps, fill them in with any remaining extra plum halves. Stand the plums upright in the pastry bottom, making concentric circles, working from the outside of the pastry inward until you reach the center.To prepare the plums, cut them in half lengthwise-but leave the back edge of each fruit intact, so that it folds open like a book.Sprinkle half of this (about 1 /2 cup) on the bottom of the pastry crust. In a medium bowl, mix together the bread crumbs, ground almonds, lemon zest, sugar, and cinnamon.Place the dough in the fridge to rest for 30 minutes, and prepare the plum filling. Using the tines of a fork, poke the bottom and sides of the dough a number of times, so that it can breathe while baking. If the dough is not high enough, use a floured fork to gently pull it up to an inch in height. Ideally, the border of the dough should come an inch up the sides of the cake pan. Transfer the dough to the pan and press on it lightly, so that it makes contact with the bottom and sides. After its brief chill, flour your work surface and roll the dough out so that it is about 1½ inches larger than the cake pan. Form the dough into a ball, wrap it in plastic, and place it in the fridge for 15 minutes. ![]() You still want to see the little pieces of butter in the dough this will produce a flaky crust. If the dough is wet, sprinkle on a little extra flour. Briefly knead the dough until it is no longer sticking strongly to the board. Do this for a couple of minutes, until the dough is in the form of large, crumbly lumps. Continue cutting the dough together, remembering to scrape under and turn over the dough during this process. When the mixture becomes too thick for the fork, use a large knife to cut in the rest of the flour and butter.Scramble these together using a fork, then slowly incorporate the surrounding flour, using the fork to stir it in. Add the sugar, egg, milk, and vanilla extract to the well. Make a well in the center of the flour.Spread the chilled butter cubes around the periphery of the flour mound. Once the butter has been cut, place in the freezer for 5–10 minutes to re-firm. It is easiest to do this if you coat the butter and knife with some of the flour this prevents the knife from sticking too much. Cut the frozen butter first into thin slabs, then long rectangles, and finally into very small cubes, about 5 to 10 millimeters. ![]()
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