Plum Puff Pastry Tart

Serves 9 to 12

1 large egg 2 tablespoons heavy cream 1 pound Puff Pastry(recipe follows), or frozen puff pastry, thawed All-purpose flour, for rolling 1 tablespoon water 3 1/2 tablespoons sugar 2 1/2 pounds plums (about 10), pitted and cut into 10 wedges each 1 1/2 tablespoons unsalted butter, cut into small pieces Crème Fraîche Ice Cream, optional (recipe follows) 1. In a small bowl, whisk together the egg and heavy cream to make an egg wash. Set aside.

2. On a lightly floured surface, roll out the puff pastry to form a 12 1/2-inch-by-17 1/2-inch rectangle. Cut 1/2-inch strips from each side of the puff pastry. Transfer puff pastry rectangle to a baking sheet that has been sprinkled with water. Neatly brush a 1/2-inch wide border of water along each edge of the puff pastry rectangle. Top with corresponding strips of dough, pressing gently with your fingers to adhere. Using a fork or a docker, poke holes in the dough. Let stand at room temperature for 30 minutes. Transfer to refrigerator and chill for 1 hour.

3. Preheat oven to 400° . Sprinkle chilled dough with 2 tablespoons sugar. Arrange plums on dough in overlapping rows. Sprinkle with remaining 1 1/2 tablespoons sugar and dot with butter. Brush edges with egg glaze. Place in oven and bake for 20 minutes. Rotate baking sheet in oven and continue baking until the edges are puffed and golden brown, 20 to 25 minutes more. Serve with ice cream, if desired.

MARTHA STEWART LIVING OMNIMEDIA

Puff Pastry

Makes 2 3/4 pounds

12 1/4 ounces bread flour 5 1/4 ounces pastry flour 17 1/2 ounces unsalted butter 8 3/4 ounces ice water 1/3 ounce salt

1. In the bowl of an electric mixer fitted with the dough hook attachment, combine the bread and pastry flours, 5 1/4 ounces butter, and the water. Mix ingredients on low speed for 10 minutes. Add salt, and mix for 3 minutes more.

2. Remove dough from bowl and transfer to work surface. Let rest for 20 minutes. Shape dough into a 6-by-8-inch rectangle, wrap with plastic wrap and place on a baking sheet. Chill until dough is very cold, about 1 hour.

3. Place remaining 12 1/4 ounces butter in the bowl of an electric mixer fitted with the paddle attachment, and mix until the butter has softened and is the same consistency as the dough.

4. Remove the dough from the refrigerator, and place it on your work surface with the short side facing you. Spread the softened butter over the bottom half of the dough and fold the dough over the butter to enclose.

5. Turn the dough so that the short side is again facing you. Roll the dough into a 6-by-18-inch rectangle. Fold dough into thirds. Rotate dough 90 degrees (one quarter turn); roll again into a 6-by-18-inch rectangle; fold in thirds. Press two fingers into the dough to indicate the completion of two turns. Wrap in plastic; chill for about 2 hours.

6. Repeat the rolling-out process in step 5, rotating the dough 90 degrees before beginning. Mark with four fingers, signifying the completion of four turns. Wrap in plastic; chill for 2 hours.

7. Remove the dough from refrigerator. Give the dough its final two turns by repeating the rolling-out process in step 5, again rotating it 90 degrees before rolling it out. The dough is now ready to be used or it may be refrigerated overnight.

MARTHA STEWART LIVING OMNIMEDIA

Crème Fraîche Ice Cream

Makes about 6 cups

1 cup sugar 1 cup water 2 eight-ounce containers of crème fraîche 1/4 cup glucose 1 vanilla bean, split lengthwise and seeds scraped Pinch of salt 1. In a small saucepan, bring sugar and water to a boil; remove from heat. Refrigerate for at least 1 hour or until chilled. 2. In a large bowl, whisk together crème fraîche, glucose, vanilla seed scrapings (reserving the bean for another use), and salt. Slowly add chilled syrup; stir to combine. Freeze in an ice-cream maker, following manufacturer's instructions.

MARTHA STEWART LIVING OMNIMEDIA