Monday, October 15, 2018

Plum Tart

An elegant European dessert.
Fast and so easy to make
with only a few ingredients
and so delicious.

These Italian small blue plums ripen at the end 
of Summer and have a short season. 
Excellent to eat raw and taste even 
better when baked in this tart.

Buttery Pie Crust

1 1/4 cups flour
1/2 tsp salt
1 tbsp sugar
1/2 cup unsalted butter cold and cubed.
1/4 cup ice cold water.

In a large bowl combine flour salt and sugar.
Cut in butter until mixture resembles course crumbs.
Stir in water, a tablespoon at a time,
until mixture forms a ball.


Place pie crust in an 8" tart pan.

I place the pan on the dough and
cut  larger to measure for the sides.

Place the tart shell in the freezer
several hours or overnight.

Preheat oven to 400 deg.F.

Plum Filling
1/2 lbs plums
1/4 cup white sugar
(or to taste)
pinch of salt.

Remove pits from plums and 
slice the plums lengthwise into 4 pieces.
Place the cut plums in a large bowl 
and toss with the sugar and salt.

Remove crust from the freezer and 
quickly place the plums,
in neat concentric circles in the
 frozen tart shell.
Crowd the fruit,
 but do not overlap.
Place the pan on a cookie sheet.
and put in the oven. 

Bake the tart at 400 deg.F.. until the crust is golden brown 
and the fruit has sunken into itself,
 about 40-50 minutes.


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