Isn’t it wonderful that we have so many fresh fruits available in the summer! I love making fruit crisps but this rustic tart is just as easy and it’s just as adaptable to other summer fruits like nectarines, peaches, and apricots if you don’t like plums. I just like the slightly tart & sweet flavor of cooked plums.
This is also a great way to use plums if you get a batch that aren’t sweet enough to eat fresh (it happens).
Rustic Plum Tart
1 tbsp flour
¼ cup sugar, 1 tbsp and 3 tbsp sugar separate
2 ½ pounds plums, ½ pound kept to the side (chunked), the rest cut into thin slices
3 tbsp unsalted butter, cut into pieces
½ cup water
1 ½ cups flour
¾ cup unsalted butter, cut into pieces
⅓ cup cold water
¼ tsp salt
Preheat oven to 400 F. Grease a baking sheet (or use parchment paper as the juices might run out and it’s easier to clean up) and set aside.
Begin by making the dough for your tart (sometimes I cheat and use refrigerated pie crust)
In a medium sized bowl combine the flour, salt, and butter . Use your hands to mix well. Slowly add cold water to the coarse dough until it is pliable and able to be shaped into a ball.
Place your dough ball onto a greased baking sheet and roll out flat to about ¼ inch thick. Place sheet in the fridge for ten minutes so that it firms up.
Remove dough from the fridge and combine 1 tbsp flour with 1 tbsp sugar and sprinkle this all over the tart dough. On top of the sugar and flour mixture, lay out the plum slices, fanning them out in a circle. When laying your fruit on the dough, leave an inch clear of fruit all around the dough.
Gently fold the edges of the dough over the ends of the plum slices. Drop the cut up butter pieces over the fruit and place in the oven for about 45 minutes (until crust begins to brown and filling bubbles).
While the tart is baking, prepare some quick plum jam that is going to be spread over the plum slices. In a small saucepan, combine ½ cup water, 3 tbsps sugar and the half pound of plums that you kept aside, cut into chunks.
Cook over med high heat for ten minutes, pressing with a potato masher and then mixing continuously with a spoon. As soon as the fruit starts frothing, lower the heat to low and cook while stirring for another 15 minutes. This will make a thick jam. Yum! Try not to lick the spoon! Set aside to cool.
As soon as your tart is done, remove it from the oven and immediately spoon the plum jam over the fruit slices. The jam will spread out and cover the entire top of your tart.
Let your delicious rustic tart cool entirely before serving (if you can wait – I never make it).