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Rose-Scented Plum Crumble Tart

18
  • Prep:
  • Total Time:
  • Servings: 10

Photography: Jonathan Lovekin

Ingredients

Crust

  • 1 1/4 cups all-purpose flour, plus more for dusting
  • 1/4 cup granulated sugar
  • 1/8 teaspoon coarse salt
  • 1 stick cold unsalted butter, cut into small pieces
  • 2 large egg yolks
  • 1 tablespoon ice water

Filling

  • 2 pounds mixed small plums, halved and pitted
  • 1/3 cup granulated sugar
  • 1/3 cup packed light-brown sugar
  • 2 tablespoons cornstarch
  • Pinch of coarse salt
  • 1 teaspoon rose water

Crumble

  • 1/4 cup packed light-brown sugar
  • 4 tablespoons unsalted butter, room temperature
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon coarse salt
  • Plum-Rose Sorbet, for serving (optional)

Directions

  1. Crust: Pulse flour, sugar, and salt in a food processor to combine. Add butter; pulse until mixture resembles coarse crumbs. Add yolks and ice water; pulse until dough comes together. Pat into a disk, wrap in plastic, and refrigerate at least 1 hour or overnight.

  2. Let dough stand at room temperature until pliable. Roll out on a lightly floured surface to a rough 13-inch round, about 1/4 inch thick. Fit into an 11-inch fluted tart pan with a removable bottom. Fold over and tuck overhanging edges into pan. Freeze until firm, about 1 hour.

  3. Filling: Toss to combine plums, both sugars, cornstarch, salt, and rose water in a bowl. Spread in tart shell in a single layer.

  4. Crumble: Combine brown sugar, butter, flour, and salt in a bowl and mix with fingertips until clumps form. Crumble evenly over filling.

  5. Preheat oven to 400 degrees with rack in lower third. Bake on a rimmed baking sheet until juices are bubbling and topping is browned, about 50 minutes. Let cool completely. Tart is best served the day it's made, with sorbet.

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