Plum Tart

Plum Tart

Ingredients:

For the Crust:

• 1 1/2 cups flour

• 1/2 cup cold unsalted butter, diced

• 1/8 tsp salt

• 2 tbsp sugar

• 1 egg, beaten

For the Filling:

• 2 lbs ripe red or black plumbs

• 3/4 cup sugar

• 1 1/2 tbsp corn starch

• 2 tsp lemon juice

1. Combine the flour, salt and sugar; add the diced butter. Using a pastry blender or fork, work the butter into the other ingredients until coarse crumbs form. Add the beaten egg and incorporate into the dough.

2. Transfer dough to a greased 9" round tart pan with a removable bottom. With floured fingers, press dough evenly on bottom and sides of pan. Freeze for 15 minutes. Remove from freezer and prick bottom of dough all over with a fork.

3. Blind bake the crust in a preheated 400°F oven for 20 to 25 minutes. Allow to cool completely before adding filling.

4. Wash and dry plums; cut plums into thick slices. Sprinkle plums with lemon juice. Gently fold in sugar and corn starch.

5. Arrange plums into baked tart crust. Here you can be as decorative as you choose in your arrangement of the plums. I chose just to layer onto the crust. The plums can be arranged to form a flower pattern, laid skin side down or skin side up.

6. Bake at 400°F for 40 to 50 minutes, until center is bubbly and juices have thickened.

7. Allow to cool in pan for 10 minutes. Transfer to a serving platter and allow to cool completely before cutting and serving.

8. Sprinkle with brown or confectioners sugar, if desired, and serve. Or serve with your favorite vanilla ice cream.

Serves: 6

Notes&Tips:

• Fruit desserts are a favorite in my home. I usually cannot help making fruit desserts, especially in spring and summer, as there is always an abundant of fruits to choose from.

• Usually, when I have plumbs in excess, I'd make a Plum Galette but today I decided to make a traditional tart instead.

• If your plum is very tart, I would advise to add about 2 tablespoons more of sugar. I like to make mine with less sugar as I like the tartness of the fruit to come through. Also, most of my family members like to eat theirs with vanilla ice cream, so the tartness is offset by the sweet addition of ice cream.