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Rose-Scented Plum Crumble Tart

  • prep: 25 mins
    total time: 4 hours
  • servings: 10
Photography: Jonathan Lovekin

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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. Step 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. Step 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. Step 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. Step 4

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

  5. Step 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.

Source
Martha Stewart Living

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