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Use this recipe to make our Plum Tarte Tatin.

Martha Stewart Living, July 2003

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Yield:
Makes enough for 2 ten-inch tarts
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Ingredients

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Directions

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  • In a food processor, pulse flour, sugar, and salt until combined. Add butter, and process until mixture resembles coarse meal, 8 to 10 seconds.

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  • In a small bowl, beat together egg yolks and ice water. With machine running, pour egg-yolk mixture in a steady stream through the feed tube; process until dough just holds together when pinched, 10 to 15 seconds.

  • Divide dough in half. Flatten each half into a disk; wrap in plastic. Refrigerate dough at least 1 hour or overnight or freeze up to 1 month.

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