March 28, 2015

Rustic Plum Tart


This recipe is very simple and easy tart recipe. I like to use the Italian plums for this tart but the season for those plums being months away, I am replacing them with the larger black plums that are available at this time of the year.  Also great with apples and I imagine, peaches or cherries would also work well. If you do try it, I would love to hear how it turned out for you.

Hope you enjoy this recipe!  

Plum tart2

Ingredients
Plum filling:
1/2 kg plums (Italian), pitted and halved
2 tbsp. Demerara cane sugar (or brown sugar)
1/2 tsp. cinnamon
1 tbsp. cornstarch
1 tbsp. sliced almonds, for topping
 
Dough:
50 gr butter
50 gr icing sugar
1 large egg, slightly beaten and divided
125 gr flour
3 tbsp. water

Directions
For filling; Place cut-up plumbs into a sauce pan. (If you are using the larger size black plums, cut them into 4 or 6 pieces, depending how large they are).

Add sugar and cook on medium heat until sugar has dissolved and the plums have softened.

Remove pot from heat, stir in cinnamon and set aside to cool completely.

Add cornstarch and stir until well mixed. 

To make the dough cream butter and sugar until mixed; add the egg reserving about 2 tablespoons (for brushing tart before baking).

Add flour and water and mix until it forms into a dough, (it will be quite soft).

Place dough on a floured board and knead a few times, until smooth, then place it on a plate, cover with plastic wrap and refrigerate for 30 minutes.

Place a large piece of parchment paper on the board; place dough on top of paper and roll out to a big circle ( about 14 inch in diameter).

Place plum filling onto the centre leaving about 4 inches of uncovered dough around the edges.

Plum tart1

Fold dough, one small section at a time over the filling.

Add 1 teaspoon water to the reserved egg, whisk together and brush top and side of tart.

Sprinkle the almonds on top of the plum filling.

Holding the edge of the parchment paper, transfer tart onto a baking sheet.

Bake at 350 F for 30-35 minutes or until tart is golden brown.

Serve warm cut into wedges.  Great with cool whip or vanilla ice cream.

Bon Appetit!

Leia



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