Rustic Plum Tart

Note: Filling often bubbles out through small openings in the edge of the crust during baking, so don't worry if a little juice ends up on the baking sheet; line it with foil for easy cleanup.

Source
Everyday Food, July/August 2006
Rustic Plum Tart
  • prep 40 mins
  • total time 2 hours 20 mins
  • servings 6

Ingredients

  • 1 cup all purpose flour (spooned and leveled), plus more for work surface

  • 1 1/2 pounds red plums, quartered, pitted, and sliced 1/4-inch thick

  • 1/4 cup fine yellow cornmeal

  • 1/2 cup sugar

  • 1/2 teaspoon sugar

  • 1 tablespoon all-purpose flour

  • 1/2 teaspoon salt

  • 1 large egg yolk, mixed with 1 teaspoon water (egg wash)

  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces

Directions

  1. Step 1

    Make the crust: In a food processor, pulse flour, cornmeal, sugar, and salt several times to combine. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces remaining. Add 2 tablespoons ice water; pulse until dough is crumbly but holds together when squeezed. (If needed, add up to 2 tablespoons more ice water, 1 tablespoon at a time.) Do not overmix.

  2. Step 2

    Turn dough out onto a floured work surface; knead once or twice. Flatten dough into a disk; wrap it in plastic, and refrigerate at least 1 hour.

  3. Step 3

    Line a rimmed baking sheet with aluminum foil. Flour a large (about 16 inches long) piece of parchment paper. Place dough on paper. Using your knuckles, press edges of dough so it doesn't crack during rolling. Lightly flour top of dough to prevent sticking; roll out to a 14-inch round. Transfer dough (still on parchment) to prepared baking sheet.

  4. Step 4

    Make the filling and bake: Preheat oven to 400 degrees. In a large bowl, toss together plums, sugar, and flour. Mound plum mixture in center of prepared crust, leaving a 2-inch border all around. Fold border over fruit in a pleated pattern. Brush dough with egg wash.

  5. Step 5

    Bake tart until crust is brown and filling is bubbling (see note), about 45 minutes. Transfer baking sheet to a rack; let cool 20 minutes. Slice and serve warm or at room temperature.

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Reviews (9)

  • lindakfischer
    19 Sep, 2012

    I love this recipe so much, that when I couldn't find it, I went looking for it on the internet. I'm sure there are other plum tart recipes out there, but this is the one my daughter requested for her birthday. Really good!
  • grazianolinda
    18 Sep, 2012

    Really good. I used whatever plums I had on hand from the Farmer's Market that morning. I will try to find fine ground corn meal, the medium I had was a bit gravely. Still, very good and plan to make this again.
  • JACKIE2830
    16 Aug, 2012

    The best rustic tart ever.....crust is perfect....easy to roll out [I rolled on parchment, directly over a 14" pizza sheet] and used a small Italian wooden pizza rolling pin. The crust doesn't get soggy either. I used 4 black plums/4 nectarines........so simple/so perfect! BTW, mmsrjs....rustic just means not formed in a particular manner, as in a pie tin or tart pan ---- it's just free form!
  • JACKIE2830
    16 Aug, 2012

    The best rustic tart ever.....crust is perfect....easy to roll out [I rolled on parchment, directly over a 14" pizza sheet] and used a small Italian wooden pizza rolling pin. The crust doesn't get soggy either. I used 4 black plums/4 nectarines........so simple/so perfect! BTW, mmsrjs....rustic just means not formed in a particular manner, as in a pie tin or tart pan ---- it's just free form!
  • inikolic
    7 Oct, 2011

    altered the recipe a bit to make it vegan and it turned out great and delicious! looked just like the photo!
  • Andrea L
    2 Sep, 2011

    Easy and delicious dessert!!
  • JACKIE2830
    24 Aug, 2010

    Excellent! I used blue plums
  • mmsrjs
    12 Jan, 2008

    SINCE I'M NOT A BAKER, THIS TURNED OUT BEAUTIFUL, COURSE I DON'T KNOW THE DIFFERENCE FROM RUSTIC OR OTHERWISE. WAS VERY GOOD. DEFINATELY A KEEPER RECIPE
  • etawalker
    14 Nov, 2007

    Mine looked NOTHING like the photograph (as it was a bit MORE rustic...), but it was delicious!
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