This rustic plum tart made with fresh plums and a homemade crust makes an elegant dessert with a rustic presentation.
Recipe adapted from Celebrate! by Sheila Lukins
2 cups all-purpose flour
8 tbsp (1 stick) cold unsalted butter, cut into small pieces
1 tbsp sugar
1/2 tsp salt
1 large egg yolk
1/3 cup cold water
1/2 cup shelled almonds
1/4 cup plus 2 tbsp sugar, divided
1/4 cup all-purpose flour
1 1/2 lbs fresh plums, pitted and sliced
4 tbsp unsalted butter cut into small pieces
1/2 cup red currant jelly (or a blend)
1 tbsp Grand Marnier (I use triple sec)
Creme Fraiche for serving
To prepare the pastry: combine flour, cold butter, sugar, and salt in a food processor or standing mixer and process bu pulsing until the mixture resembles coarse meal. Add the egg yolk and cold water and process just until the dough comes together in the bowl. Wrap the dough in plastic wrap and refrigerate for 1 hour.
Preheat oven to 400 degrees
To Prepare the Tart: Combine almonds, the 1/4 cup sugar, and the flour in the food processor and process until the mixture is a powder, set aside.
On a lightly floured surface, roll the dough to form a large rectangle, 1/8 inch thick. Transfer the dough to a baking sheet. Sprinkle the almond mixture over the pastry, leaving a 1-inch border all around.
Arrange the plum slices over the almond mixture. Fold the border of the dough up, pressing and pinching it together to make a rim. Dot the plums with the butter and sprinkle the remaining 2 tbsp sugar over them. Bake until the filling is bubbly and the crust is golden, about 1 hour.
Meanwhile, mix the red currant jelly and the Grand Marnier (or triple sec) together in a small bowl. Brush the mixture over the entire tart just after it comes out of the oven. Let the tart cool and serve warm or at room temperature, with the creme fraiche.
I’ve used a store bought pie crust many times with much success, but if you have a bit of extra time, this crust is easy and pretty fail proof
Keywords: plum dessert, fruit tart recipe, rustic fruit tart