Plum Tart

Plum Tart

The pastry:
1 cup all-purpose flour, plus more for rolling
1/4 teaspoon salt
1/4 teaspoon sugar
6 tablespoons cold unsalted butter, cut in 1/2-inch slices
1/4 cup ice water

The filling:
2 1/2 tablespoons all-purpose flour
10 to 12 tablespoons sugar
1 to 1 1/4 pounds firm ripe plums, halved, pitted and sliced 3/8 inch thick

To make the pastry, combine the flour, salt and sugar in a medium bowl.
Using your hands or a pastry cutter, combine half of the butter slices with
the flour until mixture resembles coarse meal. Cut in the remaining butter
slices until the dough forms chunks the size of large peas. Stir in the
water with a fork. The dough should hold together when pressed. If it
doesn’t, add a few more drops of ice water. Shape the dough into a ball and
chill for 1 hour.

  1. Preheat the oven to 400 degrees. On a lightly floured surface, roll the
    dough into a rough circle about 15 inches in diameter. Do not try to make a
    perfect circle – its roughness is part of its charm. Place the dough onto a
    baking sheet lined with parchment paper. Refrigerate for 10 minutes.

  2. To make the filling, combine the flour with 3 tablespoons of the sugar.
    Spread the flour-sugar mixture over the dough, leaving a 2-inch rim
    uncovered. Lay the plums over the flour-sugar mixture in an even layer.
    Sprinkle the plums with 4 to 6 tablespoons of the sugar, depending on the
    sweetness of the plums.

  3. Fold the 2-inch edge over the plums, gathering it to fit. Brush the edge
    of the pastry liberally with water and sprinkle generously with 3
    tablespoons sugar.

  4. Bake until plums are tender and pastry is well browned, with spots where
    the sugar has caramelized, about 45 minutes. Immediately slide the tart from
    the pan to a rack. Brush the top of the fruit with some of the juices to
    glaze it slightly. Allow the tart to cool. Serve with vanilla ice cream.

YIELD Six servings

NOTE This pastry can be frozen for 1 to 2 months. When ready to use, thaw
overnight in the refrigerator. Roll and fill just before dinner. The tart
can be baking while you eat dinner and should be at a perfect warm serving
temperature when you’re ready for dessert.

NY Times