I’m lucky to be within walking distance of a Saturday Farmer’s Market in town. Although I feel like this particular market has a lot of stands that “purchased in bulk” rather than picked, the fruits and veggies are still from the local area. Purple, red and yellow plums were a big seller, so it must be peak plum season.
I had full intensions of making plum jam again, as it was very lovely last year. But a heat wave in the area made me dislike the thought of standing in front of the hot stove and playing with hot jars for several hours. So instead, I waited until it was cool enough in the evening to whip up a quick tart. No playing with perfect dough circles and pie plates. Just a quick and easy rustic tart to use up those delicious plums.
Rustic Plum Tart
A tarty filling with a buttery crust.
1 1/2 cups unbleached all-purpose flour
1/2 tsp salt
10 Tbs cold unsalted butter
4 Tbs ice water
1 lb plums
5 Tbs granulated sugar
1 tsp of corn starch
1 tsp fresh lemon juice
1 Tbs sugar (I like demura)
In a food processor, add flour and salt. Add the butter, cut into pieces, over the flour and pulse until the texture resembles coarse corn meal. Add 1 tablespoon of the water and pulse for a few seconds. Keep adding water until the dough begins to form into small clumps and holds together. Turn the dough out onto a floured work surface. Knead the dough until it is one nice ball, but don’t overdo it or you’ll have a tough crust. Form the dough into a disk, wrap it, and refrigerate for at least 1 hour.
Adjust oven rack to lower-middle position and heat oven to 400 degrees.
Halve and pit the plums and cut into 1/2-inch-thick wedges. Combine bowl set aside. Adjust oven rack to lower-middle position and heat oven to 400 degrees.
Roll out the dough to make a 12-inch round about 1/4 inch thick on a lightly floured surface. Slide the dough carefully onto a baking sheet.
Sprinkle plums with sugar, lemon juice and corn starch and toss gently to combine. Spread the fruit on the circle of dough, leaving a 2 inch border around edge. Pull edge of dough up and fold over fruit. Repeat around the rest of the tart, overlapping dough.
Brush dough with water and sprinkle the whole thing evenly with 1 tablespoon of sugar.
Bake for about 50 minutes, or until the crust is golden brown and fruit is bubbling. Cool before serving.