Plum Crumb Flan
By: Carrie Barr
Published: Friday, December 4, 2009 - 12:42am

Ingredients




2 cups All-purpose flour
1/4 ounce Dry yeast
1/4 cup Sugar
 cup Milk, heated, 115 degrees
6 tablespoons Butter, melted
1 Egg
1 pinch Salt
Zest of 1 lemon
Zest of 1 orange
3 pounds Italian plums (purple plums)*
1 1/4 cups All-purpose flour
1/4 cup Dark brown sugar
1/4 cup Granulated sugar
1/4 teaspoon Ground nutmeg
1/2 teaspoon Ground cinnamon
4 ounces butter, cut into small squares

Preparation

1 * Note: Italian plums are in season in the fall. Other plums-or another fruit-may be substituted, but may not be as sweet. Sugar them to taste. 2 Sift flour into a bowl and make a well in the center. Place yeast and 1 tablespoon sugar in the well. Add the milk and stir to dissolve the yeast mixture. Cover the bowl and set aside for 20 minutes. 3 Add the melted butter, egg, salt, lemon and orange zests and remaining sugar. Stir the mixture to make a soft dough. Turn out dough onto a lightly floured surface and knead until smooth and elastic. Place dough in a greased bowl and cover. Let rise until doubled in size, 1 to 1 1/2 hours. 4 Punch down dough and roll or pat it to fit a greased, 15-by-12-inch jellyroll pan. Cut the plums in half and place them on top of the dough in rows, overlapping the fruit if necessary. 5 Prepare the topping by combining the flour, sugars and spices in a bowl. Add the butter and stir until the mixture resembles coarse crumbs. Sprinkle topping evenly over the plums. Set aside to rise for 30 minutes. 6 Heat an oven to 375 degrees. Place jellyroll pan in the center of the oven and bake for 30 to 35 minutes, or until plums are soft.