Time: 1 hour 20 minutes, plus 2 hours’ chilling
- 1 cup (130 grams) all-purpose flour
- 1/3 cup (40 grams) whole-wheat flour
- 1/2 cup (100 grams) plus 1 tablespoon (15 grams) sugar
- 1/2 teaspoon (2 grams) plus a pinch fine sea salt
- 1 large egg
- Heavy cream
- 6 tablespoons (85 grams) unsalted butter, cut into small pieces
- 3 cups sliced and pitted ripe sugar plums or mix of other plums (about 1 1/2 pounds before pitting)
- 1 1/2 tablespoons (22 grams) cornstarch
- 1 small bunch lemon thyme (or use 1 teaspoon lemon thyme leaves).
- In a food processor fitted with a steel blade, pulse together the flours, 1 tablespoon sugar and 1/2 teaspoon salt until blended. In a measuring cup, lightly beat the egg, and add just enough cream to get to 1/3 cup. Lightly whisk the egg and cream together.
- Add the butter to the flour mixture and pulse to break up the butter. Do not over-process; you need lima-bean-size chunks of butter. Drizzle the egg mixture over the dough and pulse until it just starts to come together but is still mostly large crumbs.
- Put the dough on the counter and knead to make one uniform piece. Flatten into a disk, wrap in plastic and chill for 2 hours or up to 3 days.
- Heat the oven to 375 degrees. Roll the dough out to a 12-inch round (it can be ragged). Transfer to a rimmed baking sheet and chill while preparing the filling.
- Toss together the plums, all but a tablespoon of the remaining sugar, a pinch of salt and the cornstarch. Pile fruit on the dough circle, leaving a 1 1/2-inch border. Gently fold the pastry over the fruit, pleating to hold it in (sloppy is fine). Brush pastry with cream. Sprinkle remaining sugar on top, with the thyme.
- Bake for 30 to 40 minutes, until the crust is golden and the fruit is tender. Cool for 5 minutes, then transfer to a wire rack. Remove the thyme branches (some leaves will cling; you want this). Serve warm or at room temperature.
Yield: 8 servings.