Saturday, July 29, 2006

Freeform Plum Tart!

Ever since I got home and saw my July/August issue of Everyday Food, I've had my eye on the Rustic Plum Tart. Yesterday I was debating back and forth between making it or Bizcocho de Naranja. Since I had everything for the plum tart except the plums, I decided if I could find some good plums, I'd make the tart. And I did. I just had to make some minor adjustments.
I took pictures. I just packed my camera before I copied the pictures onto my computer.

Plum Tart

  • 1 cup all-purpose flour
  • 1/4 cup yellow cornmeal
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold butter cut into pieces
  • 2-4 tablespoons cold water

  • Filling
  • 1 1/2 lbs red plums, quartered, pitted, and cut into 1/4 inch thick slices
  • 1/3 cup sugar
  • 1 tablespoon all-purpose flour

  • 1 large egg yolk mixed with 1 teaspoon water (for egg wash)

  • In a food processor, pulse flour, cornmeal, sugar, and salt to combine. Add butter and pulse until it resembles a coarse meal. Add 2 tablespoons ice water and oulse until dough is crumbly, but holds together when squeezed.

    Turn dough onto floured work surface. Knead once or twice. Flatten into a disk, wrap in plastic wrap, and refrigerate at least an hour.

    Line a rimmed baking sheet with foil. Flour a large piece of parchment (about the size of the baking sheet). Place dough on paper. Lightly flour dough and roll out into a 14-inch round. Put parchment paper with dough on the baking sheet.

    Preheat the oven to 400 degrees.

    In a large bowl, toss together ingredients for the filling. Pour into the center of the crust, leaving a two-inch border. Fold border over fruit and brush with egg wash.

    Bake tart until crust is brown and filling is bubbling, about 35-40 minutes. Tranfer baking sheet to rack. Let cool 20 minutes. Serve warm.

    Serves 6. (or 7)


    Foodiemom said...

    Wow. Was it good? I just made my first tart yesterday.

    Mar said...

    It turned out delicious. I think it's something I'll have to make again. I just have so many other things I want to try.
    But mine was lacking the cream yours had.