I started with this recipe made some modifications. I found the original not to be tart enough, hence the pomegranate molasses.
Here is the recipe at Food Network
Ingredients:
- filling:
- ¾ pound Italian prune plums, quartered and pitted
- 2 tablespoons Minute tapioca (sub 1 T cornstarch)
- 2 tablespoons creme de cassis liqueur
- plus some of the sugar below
- 1 ¾ cups sugar, divided (sub some pomegranate molasses)
- crust:
- plus some of the above sugar
- ¼ pound (1 stick) unsalted butter, at room temperature
- 1 ¼ cups all-purpose flour
- ½ teaspoon ground cinnamon (sub cardamom? )
- ½ teaspoon kosher salt
- ¼ teaspoon baking powder
- (add orange zest? ) (juice? )
Directions:
- soften butter
- Preheat the oven to 350 degrees.
- Butter and flour a 9-inch spring-form pan and place it on a sheet pan.
- Place the plums, tapioca, creme de cassis, and ¾ cup of the sugar in a mixing bowl and stir to combine.
- Allow to sit for 15 minutes.
- In a small bowl, combine the flour, cinnamon, salt, and baking powder.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and remaining 1 cup of sugar on medium speed until light and fluffy.
- With the mixer on low, gradually add the dry ingredients to the butter mixture until it forms small, dry crumbs.
- Add 1 tablespoon of cold water and continue to beat for about 30 seconds, until the mixture forms large, moist crumbs.
- Set aside ¾ cup of the crumb mixture and pour the rest into the spring-form pan.
- With floured hands, lightly pat the dough evenly in the bottom of the pan and 1 inch up the sides.
- Arrange the plums in concentric circles on the crust.
- Sprinkle the remaining crumb mixture evenly on top.
- Bake for 1 hour, until the fruit is bubbling and the crust is golden.
- Cool for 15 minutes, then remove the sides of the pan and serve warm or at room temperature.
My spring-form is 10 inches and some other adjustments:
- filling:
- 1 lb of plums
- 4 T c de c
- 4 T pom molasses
- 1 T cornstarch
- ½ cup sugar
- blood orange zest
- crust:
- 1 ⅓ C flour
- ¾ t cardamom
- ¾ C sugar
- I used juice from the plum mixture instead of water (and it was more like 2 T)
