Yesterday when I was at the grocery store when gem did I find? A bag of fresh plums for only $2.99.
A combination of factors: fresh plums, a desire to use my new tart pan, and the repeated request for plum pie from my boyfriend all lead to making a plum tart.
I’d never made a tart before so I researched a bunch of different recipes. I wanted a recipe that was somewhat easy in technique and didn’t require a bunch of crazy ingredients I didn’t have (sorry. recipe with Almond flour). And in the end, as I do, I just did the ‘ol “pick and choose” until I arrived at my own recipe. Below:
For an 11″ plum tart. (Most recipes are for a 9″ or 9.5″ but my tart pan is a BIG ONE). Preheat the oven to 425.
For the Crust:
Mix in one bowl…
- 1.5 c flour
- .5 tsp salt
- 1 tsp sugar
And in another whisk together…
- 1/4 c olive oil
- 1/4 c vegetable oil (or a canola veg blend)
- 2 tbsp milk
- .5 tsp extract of choice (I used vanilla, almond would also be good)
Then pour the wet into the dry and bring it together with a fork. But don’t go nuts so it becomes a hard lump of clay.
Dump this into the tart pan and use your fingers to spread it evenly across the bottom and up the sides. Use a butter knife to trim off the excess from the sides.
For the Plum Filling:
Cut and pit…
- 4-5 small plums
I cut mine in half, removed the pit, and with the skin side up I just made straight slices.
Arrange these in circles (or whatever pattern you choose) in the tart pan
For the Jelly/Topping:
Throw in a bowl…
- 3 tbsp room temp butter
- 3/4 c sugar
- 2 tbsp flour
- 1/4 tsp salt
- 1/4 c brown sugar
Use a fork (or, if you’re feeling like using unnecessary kitchen tools, a pastry cutter) to cut the butter into the dry mix. It should be somewhat crumbly but make sure the butter is not left in chunks!
Spread this evenly across the top of the plums. It’ll look like a lot! I couldn’t even see the plums through the the sugar. But trussssst me.
BAKE
For 35 minutes until it’s shiny and bubbly and the crust is a nut brown.
Eat it warm or room temp.
