Classic Country Plum Tart
Like other country tarts, thus plum tart is full of delicious flavor, and it doesn't have to be fancy looking, it is a rustic shell; homemade country style plum tart always make everyone come back for an extra slice!
Yield
8 servingsPrep
15 minCook
45 minReady
1½ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 2 | cups |
all-purpose flour
|
|
| 4 | tablespoons |
sugar
|
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
butter, unsalted
cold and cut into small pieces, 2 sticks |
|
| 5 | tablespoons |
water
ice cold, or as needed |
|
| Filling | |||
| 1 ½ | pounds |
plums
red-skinned, sliced |
|
| ⅓ | cup |
plum jam
or preserves |
* |
| 1 | teaspoon |
vanilla extract
|
|
| ¼ | teaspoon |
allspice
ground |
|
| 3 | tablespoons |
sugar
|
|
| 1 | large |
eggs
lightly beaten |
|
| 1 | x |
vanilla ice cream
or frozen yogurt, for serve |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust: | |||
| 473 | ml |
all-purpose flour
|
|
| 6E+1 | ml |
sugar
|
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
butter, unsalted
cold and cut into small pieces, 2 sticks |
|
| 75 | ml |
water
ice cold, or as needed |
|
| Filling: | |||
| 680.4 | g |
plums
red-skinned, sliced |
|
| 79 | ml |
plum jam
or preserves |
* |
| 5 | ml |
vanilla extract
|
|
| 1.3 | ml |
allspice
ground |
|
| 45 | ml |
sugar
|
|
| 1 | large |
eggs
lightly beaten |
|
| 1 | x |
vanilla ice cream
or frozen yogurt, for serve |
*
|
Directions
For the crust:
Add flour, sugar and salt in processor.
Add butter and pulse until mixture resembles coarse meal.
Add water by tablespoonfuls and process just until moist clumps form.
Gather dough into ball, flatten into disk.
Wrap in plastic. It can be made 1 day ahead. Keep refrigerated and allow to soften slightly at room temperature before rolling.
Preheat oven to 375°F.
Roll out dough on large sheet of floured parchment paper to ¼ inch-thick round.
Trim dough to 14-inch diameter.
Transfer dough on parchment paper to large baking sheet (edges of dough may hang over edges of baking sheet).
For the filling:
Toss together plums, jam, vanilla, and allspice in large bowl until well mixed.
Mound plum mixture in center of dough, leaving 2½ to 3 inches border.
Sprinkle 2 tablespoons sugar over plums.
Fold dough border over fruit, pleating loosely and pinching to seal any cracks.
Bush dough with beaten egg.
Sprinkle 1 tablespoon sugar over dough.
Bake until crust is brown and filling bubbles, 40 to 50 minutes.
Remove from the oven and transfer baking sheet to wire rack.
Let cool for about 25 minutes.
Slide hard spatula under all sides of crust to free from parchment.
Transfer tart to serving platter.
Serve warm, at room temperature or chilled with vanilla ice cream or frozen yogurt.
