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Plum and Raspberry Tart

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What you need:
Sweet Pie or Tart Dough
3 medium ripe plums (about 12 ounces)
1 half-pint raspberries
1 tablespoon all purpose flour
6 tablespoons granulated sugar
1 large egg, lightly beaten
1 large yolk
1/3 cup heavy cream
1/4 cup milk
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 teaspoon vanilla extract

What you do:
1. Roll dough into a 12-inch disk about 1/4- to 1/8-inch thick.
2. Transfer to a 9- to 10-inch tart pan with removable sides and press dough carefully into the pan. Trim excess dough and place crust in the fridge.
3. Heat 375 degrees. When the oven is preheated, remove the dough from the fridge, line with parchment and fill with pie weights, rice or beans.
4. Bake 12-15 minutes . Patch any holes with saved dough trimming. Continue baking until golden for about 8 minutes.
5. Reduce the oven temp to 350 degrees.
6. Remove the pits and slice plums.
7. Place the plums in a circular fashion on the perimeter of the baked crust. Place berries in the center.
8. In a medium bowl, whisk together flour and sugar. Whisk in egg, egg yolk, heavy cream, milk, salt, cinnamon and vanilla.
9. Pour custard over the fruit.
10. Transfer the tart to the over and bake until the custard has set and is slightly golden about 40 to 45 minutes. Let the tart rest and cool for about 30 minutes.
11. To serve, remove from tart pan and transfer to serving platter. Serve warm or at room temperature. Enjoy!

Recipe by Chef Katie Torres, Sur La Table

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