These are plum cookies with a buttery shell and jammy plum filling. Cut them into bite-sized pieces.
INGREDIENTS
– 3 3/4 cups all purpose flour– 2 1/2 cups powdered sugar– 1/2 teaspoon fine sea salt– 3 sticks unsalted buttercut in small cubes and chilled– 2 large eggswhisked– 1 teaspoon vanilla extract– 2 pounds Italian plumspitted and halved– 1/4 cup granulated sugar– 1/2 teaspoon ground cinnamon– 8 tablespoons apricot jam
Step 1
Mix flour, sugar, and salt in a food processor. Add butter and pulse till coarse crumbs. Add eggs and vanilla. Pulsing several times makes the dough more firm.
INSTRUCTION
Step 2
Transfer to big bowl. The dough should be pliable but not sticky. If so, keep adding flour until smooth. Make a smooth ball of dough and flatten it into a disk. Plastic wrap and refrigerate for 1 hour.
Step 3
Heat the oven to 350°F (175°C). Grease and parchment a 12-inch (30-cm) square baking pan.
Step 4
Sprinkle sugar and cinnamon over plums in a big bowl. Coat plums and set aside. Slice and place 2/3 of the dough in the pan. Stretch it out and press it evenly into the pan bottom with your fingertips.
Step 5
Sliced plums can be spread anywhere. Add another spoonful of sugar. Finish by flouring your work surface and rolling out the last 1/3 of dough. Cut it into strips and gently cover the pie to form a net.
Step 6
Bake until dough is golden brown and plums tender, 45-50 minutes. Take out of oven.
Step 7
Add a spoonful of boiling water to apricot jam. After brushing the jam on the warm plum pie, let it cool before carving. If desired, dust with powdered sugar before serving.