Ginger-plum pandowdy

21

PREP TIME

30 min

TOTAL TIME

2 hrs 30 min

Makes

8 Servings

* PLUS chilling time
Ginger-plum pandowdy

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
  • 5 g,
  • Carbohydrates
  • 80 g,
  • Fat
  • 24 g,
  • Fibre
  • 4 g,
  • Sodium
  • 178 mg.

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.