Free Form Plum Tart

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Tart Dough
1 c. flour plus more for rolling
6 T. cold butter, in 1/2" slices
1/4 t. sugar
1/4 c. ice water
1/4 t. salt (optional)

Filling
2 1/2 T. flour
10 - 12 T. sugar, divided
1 1/4 pounds firm, ripe black plums halved, pitted and sliced about 3/8" thick - the small, purple plums might do but would not look as nice

Garnish
toasted almonds, chopped green pistachio nuts, confectioners sugar

Tart Dough

  1. Combine flour, sugar and salt, cut in 1/2" slices of butter with pastry cutter, fingers, food processor or Hobart until mixture resembles coarse meal
  2. Stir in about 3 1/2& T. water with a fork, or on/off pulses of food processor until dough forms clumps and holds together when pressed
  3. Add the last few drops of water if the dough is too dry
  4. Shape dough into flat circle
  5. Wrap the dough in plastic or foil
  6. Chill for at least 1 hour

Plum Filling and Tart Formation

  1. Preheat oven to 400° F.
  2. Roll out dough into a rough 15" circle - it does not have to be even all around
  3. Slide dough onto a parchment paper lined cookie sheet (it might droop off in spots) and chill in refrigerator for 10 minutes
  4. Take out and prepare for baking
  5. Combine the 2 1/2 T. flour with 3 T. sugar
  6. Spread over dough leaving a 2" border all around
  7. Lay the plums over the flour/sugar mixture as evenly as possible (not in a heap)
  8. Sprinkle plums with 4 - 6 T. sugar depending on how sweet the plums are
  9. Fold the 2" border toward the center, pleating dough to fit
  10. Brush folded over pastry with water and sprinkle generously with 3 T. sugar
  11. Bake about 45 minutes until plums are tender, pastry is well browned and there are a few spots of carmelized sugar
  12. Immediately slide tart from sheet onto a cake rack, pulling on the parchment paper makes this fairly easy
  13. Just prior to serving garnish with any of the following: toasted almonds, chopped green pistachio nuts, confectioners sugar

written 30 July 2006 © 2006-2011 Ruth E. Imershein
MacBook Pro
Made with a Mac