Ingredients
- 3/4 pound Italian prune plums, quartered and pitted
- two tablespoons Minute tapioca
- two tablespoons creme de cassis liqueur
- 1 3/4 cups sugar, divided
- 1/4 pound (1 stick) unsalted butter, at 70 degrees
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking powder
Directions
Preheat the oven to 350 levels. Butter and flour a 9-inch springform pan and put it on the sheet pan .
Put the plums. tapioca, creme de cassis. and threeOr4 cup from the sugar inside a mixing bowl and stir to mix. Let it take fifteen minutes.
Within the bowl of the electric mixer fitted using the paddle attachment, cream the butter and remaining 1 cup of sugar on medium speed until light and fluffy. In a tiny bowl, combine the flour, cinnamon, salt, and baking powder. Using the mixer on low, progressively add some dry ingredients towards the butter mixture until it forms small, dry crumbs. Add 1 tablespoon of cold water and then beat for around thirty seconds, before the mixture forms large, moist crumbs. Put aside 3/4 cup from the crumb mixture and pour the remainder in to the springform pan .
With floured hands, gently pat the dough evenly towards the bottom from the pan and 1 " in the sides.
Arrange the plums in concentric circles around the crust. Sprinkle the rest of the crumb mixture evenly on the top. Bake for one hour, before the fruit is bubbling and also the crust is golden. Awesome for fifteen minutes, then take away the sides from the pan and serve warm or at 70 degrees.
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