What To Know
- Chilling the dough before rolling it out helps the butter solidify and prevent the crust from shrinking in the oven.
- Instead of a solid crust, weave strips of dough over the plums for a decorative touch.
- Top the tart with a dollop of luscious crème fraîche for a touch of acidity and richness.
Summer’s bounty brings forth an abundance of luscious plums, ripe for the picking and perfect for a delectable treat. Our simple plum tart recipe invites you to savor the essence of this seasonal fruit with minimal effort and maximum enjoyment.
Ingredients:
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, cold and cut into small pieces
- 1/4 cup sugar
- 1 large egg yolk
- 1 tablespoon ice water
- 6-8 ripe plums, halved and pitted
Instructions:
1. Create the Crust: In a large bowl, combine flour, sugar, and butter. Use your fingertips or a pastry cutter to work the ingredients until they resemble coarse crumbs. Add the egg yolk and ice water and mix until the dough just comes together.
2. Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
3. Prepare the Plums: While the dough chills, prepare the plums by slicing them in half and removing the pits.
4. Roll Out the Dough: On a lightly floured surface, roll out the dough to a 12-inch circle. Transfer the dough to a 9-inch tart pan with removable bottom. Trim the edges.
5. Fill the Tart: Arrange the plum halves on top of the dough, cut side up.
6. Bake the Tart: Preheat oven to 375°F (190°C). Bake the tart for 45-50 minutes, or until the crust is golden brown and the plums are tender.
7. Let Cool and Serve: Let the tart cool for a few minutes before serving. Dust with powdered sugar or drizzle with honey for an extra touch of sweetness.
The Art of Perfect Pastry: Tips for a Flaky Crust
- Keep the Butter Cold: Cold butter creates flaky layers in the crust. Cut it into small pieces or grate it before mixing.
- Use Ice Water: Ice water prevents the gluten in the flour from developing too much, resulting in a more tender crust.
- Chill the Dough: Chilling the dough before rolling it out helps the butter solidify and prevent the crust from shrinking in the oven.
- Roll Out Gently: Avoid overworking the dough. Roll it out gently and evenly to prevent toughening.
Plums: The Star of the Show
Plums come in a variety of colors, shapes, and flavors. For this recipe, choose ripe plums that are slightly firm to the touch. Some popular varieties include:
- Black Diamond: Deep purple skin and sweet, juicy flesh
- Damson: Dark purple-blue skin and tart flavor
- Greengage: Green skin and sweet, tangy flesh
- Mirabelle: Small, yellow plums with a honeyed flavor
- Opal: Red-orange skin and sweet, aromatic flesh
Variations on a Sweet Theme
Feel free to customize your plum tart with these variations:
- Add Spices: Sprinkle cinnamon, nutmeg, or ginger over the plums before baking for a warm and aromatic touch.
- Use Other Fruits: Swap out plums for other summer fruits such as apricots, peaches, or nectarines.
- Create a Lattice Crust: Instead of a solid crust, weave strips of dough over the plums for a decorative touch.
The Perfect Pairing: Serving Suggestions
Serve your plum tart with a scoop of vanilla ice cream or whipped cream for a classic dessert. You can also pair it with:
- Fruit Compote: Create a simple compote by simmering fresh or frozen berries in sugar and water.
- Custard Sauce: Make a creamy custard sauce by whisking together milk, sugar, eggs, and vanilla extract.
- Crème Fraîche: Top the tart with a dollop of luscious crème fraîche for a touch of acidity and richness.
Storing and Preserving Your Plum Tart
- Room Temperature: Store the tart at room temperature for up to 2 days.
- Refrigerator: For longer storage, refrigerate the tart for up to 5 days. Reheat before serving.
- Freezing: Freeze the unbaked tart for up to 2 months. Thaw overnight before baking.
Common Questions and Answers
Q: Can I use frozen plums?
A: Yes, you can use frozen plums, but thaw them completely before using.
Q: What if I don’t have a tart pan?
A: You can use a 9-inch pie plate instead. Just trim the excess dough around the edges.
Q: How do I know when the tart is done baking?
A: The crust should be golden brown and the plums should be tender when pierced with a fork.
Q: Can I make the tart ahead of time?
A: Yes, you can make the tart a day ahead. Store it in the refrigerator and reheat before serving.
Q: How can I prevent the plums from sinking into the crust?
A: Toss the plums with a little cornstarch before arranging them on the dough. This will help absorb excess moisture.
