Ingredients for the crust (based on a Jacques Pepin recipe):

  • 1 1/2 cups all-purpose flour
  • 1/2 tsp salt
  • 1 1/2 sticks of butter cut into 1/2-inch pieces
  • 1/3 cup cold water
  • 3 tablespoons sugar

Combine flour, salt and sugar in a food processor. Pulse to mix these dry ingredients.

Add the butter and pulse for 5 seconds until the mixture looks like coarse corn meals and the butter is in pea sized pieces.

Add the water and pulse for 5 more seconds until it all comes together.

Remove the dough and knead it for a few seconds until it all sticks together. Pat the dough into a disk and refrigerate it while you cut up the plums for the filling.

Ingredients for the filling:

  • 15 small plums
  • 1/3 cup of sugar
  • 1/4 cup of Demerara sugar

Pit and slice the plums into thin slices.

Preheat the oven to 400 degrees.

Roll the dough into a 13-inch circle and place it on a piece of parchment. Place the parchment onto a cookie sheet. Sprinkle the white sugar evenly over the dough. Starting 1-inch from the outside edge arrange the plum slices into a neat circle with the skin sides of the fruit all facing the same direction. Then make another circle of plums inside the first. Keep arranging the plum slices in this way until you reach the center and the dough is totally covered (except for the 1-inch rim of dough around the edge). Fold the 1-inch rim in towards the center until it meets the fruit. Sprinkle the Demerara sugar over the entire thing including the crust.

Bake for 45 minutes to 1 hour, until the fruit is bubbly and the crust is brown. Cool before eating.

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I always go a little nuts at the fruit stand at the farmer’s market. This time I bought way too many plums so I decided to make a flat rustic tart with all of them. I actually assembled it, covered it in plastic wrap, and froze it for a couple of days. Then I just popped it in the oven when my pals were coming over, like a Mrs. Smith’s pie but fancy. I wanted it to be just barely sweet but in actuality it was a little bit too tart. Good thing we had vanilla ice-cream so it was no biggie. (I have since upped the sugar in the recipe.) Besides that  this was a total winner. The crust recipe is especially great, it’s easy to work with,  takes less than 60 seconds to make, and comes out totally light and flaky.

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