Ginger-plum pandowdy
25
- Prep Time30 mins
- Total Time2 hrs 30 mins
- Makes8 Servings
Photo, Jodi Pudge.
Ingredients
2 1/2 cups all-purpose flour
3 tbsp granulated sugar
1/2 tsp salt
1 cup cold unsalted butter, cubed
3 tbsp ice water
2 tbsp lemon juice, about 1/2 lemon
1 tbsp 35% cream, for brushing
FOR FILLING:
3/4 cup packed brown sugar
3 tbsp cornstarch
1/8 tsp salt
12 large plums, sliced, about 1.7 kg
1 tbsp grated fresh ginger
1 tbsp cold unsalted butter, cubed
Instructions
Whirl flour with 2 tbsp granulated sugar and 1/2 tsp salt in a food processor. Add 1 cup butter. Pulse until crumbs form. With motor running, add ice water and juice through spout. Continue whirling just until dough comes together. It should not be sticky. Divide into 8 portions and form each into a disc. Wrap with plastic wrap and refrigerate until chilled, at least 30 min or overnight.
Position a rack in lower third of oven. Preheat to 425F. Combine brown sugar with cornstarch and 1/8 tsp salt in a large bowl. Stir in plums and ginger until evenly coated. Distribute fruit mixture among 8 small baking dishes. Top each with a few cubes of butter. Place dishes on a large baking sheet. On a floured surface, roll 1 pastry disc into a circle to just cover top of a baking dish. Loosely roll up around rolling pin. Then unroll over dish and trim if needed. Crust should be even with the edge of baking dish, but not overhanging. Cut 4 small slits in pastry. Repeat with remaining discs. Lightly brush tops of pastry with cream. Don't let it pool. Sprinkle with remaining 1 tbsp sugar.
Bake in lower third of oven until crust is golden and plums are tender, 35 to 45 min. Serve with ice cream.
Nutrition (per serving)
Calories 538, Protein 5g, Carbohydrates 80g, Fat 24g, Fibre 4g, Sodium 178mg.
Lightly spiced fall fruit sits under a simple crust that's sure to delight. While these mini pies may look like they're made by a pro, they're easy enough for beginner bakers to master.
Time-Saving Variation:
Use a 9 × 13-in. baking dish instead of individual baking dishes. No need to divide pastry into portions! Shape into a large rectangle and refrigerate at least 1 1/2 hours or overnight. Roll pastry into a rectangle about 9 × 13 in. Continue with recipe.