• 19 Ratings
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Ingredients

Crust
Filling
Crumble

Directions

Instructions Checklist
  • 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.

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  • 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.

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

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

  • 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.

Reviews

19 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 8
  • 2 star values: 0
  • 1 star values: 5