Country-Style Plum Tart
Serves: 5
Presley Zulauf
1 January 1970
Based on User reviews:
50
Spice
52
Sweetness
54
Sourness
40
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 cups
All-Purpose Flour3 tbsps
Sugar1 tsp
Salt1 cup
Plum Jam1 tsp
Vanilla Extract1 tsp
Ground AllspiceDirections:
1
Slide metal spatula under all sides of crust to free from parchment
2
Make crust: Mix flour, sugar and salt in processor
3
Add butter and cut in using on/off turns until mixture resembles coarse meal
4
Add water by tablespoonfuls and process just until moist clumps form
5
Gather dough into ball; flatten into disk
6
Wrap in plastic
7
(Can be made 1 day ahead
8
Keep chilled
9
Let soften slightly at room temperature before rolling
10
) Preheat oven to 375°F
11
Roll out dough on large sheet of floured parchment paper to 1/4-inch-thick round
12
Trim dough to 14-inch diameter
13
Transfer dough on parchment paper to large baking sheet (edges of dough may hang over edges of baking sheet)
14
Mix flour, sugar and salt in processor
15
Add butter and cut in using on/off turns until mixture resembles coarse meal
16
Add water by tablespoonfuls and process just until moist clumps form
17
Gather dough into ball; flatten into disk
18
Wrap in plastic
19
(Can be made 1 day ahead
20
Keep chilled
21
Let soften slightly at room temperature before rolling
22
) Preheat oven to 375°F
23
Roll out dough on large sheet of floured parchment paper to 1/4-inch-thick round
24
Trim dough to 14-inch diameter
25
Transfer dough on parchment paper to large baking sheet (edges of dough may hang over edges of baking sheet)
26
Make filling: Mix plums, jam, vanilla, and allspice in large bowl
27
Mound plum mixture in center of dough, leaving 3-inch border
28
Sprinkle fruit with 2 tablespoons sugar
29
Fold dough border over fruit, pleating loosely and pinching to seal any cracks
30
Bush dough with beaten egg
31
Sprinkle dough with 1 tablespoon sugar
32
Bake tart until crust is brown and filling bubbles, about 45 minutes
33
Transfer baking sheet to rack and cool tart slightly, about 20 minutes
34
Using large tart pan bottom as aid, transfer tart to platter
35
Serve warm or at room temperature with frozen yogurt
36
Mix plums, jam, vanilla, and allspice in large bowl
37
Mound plum mixture in center of dough, leaving 3-inch border
38
Sprinkle fruit with 2 tablespoons sugar
39
Fold dough border over fruit, pleating loosely and pinching to seal any cracks
40
Bush dough with beaten egg
41
Sprinkle dough with 1 tablespoon sugar
42
Bake tart until crust is brown and filling bubbles, about 45 minutes
43
Transfer baking sheet to rack and cool tart slightly, about 20 minutes
44
Slide metal spatula under all sides of crust to free from parchment
45
Using large tart pan bottom as aid, transfer tart to platter
46
Serve warm or at room temperature with frozen yogurt