Rose-Scented Plum Crumble Tart

Photo: Jonathan Lovekin
Prep Time:
25 mins
Total Time:
4 hrs



  • 1 ¼ cups all-purpose flour, plus more for dusting

  • ¼ cup granulated sugar

  • teaspoon coarse salt

  • 1 stick cold unsalted butter, cut into small pieces

  • 2 large egg yolks

  • 1 tablespoon ice water


  • 2 pounds mixed small plums, halved and pitted

  • cup granulated sugar

  • cup packed light-brown sugar

  • 2 tablespoons cornstarch

  • Pinch of coarse salt

  • 1 teaspoon rose water


  • ¼ cup packed light-brown sugar

  • 4 tablespoons unsalted butter, room temperature

  • ½ cup all-purpose flour

  • ¼ teaspoon coarse salt

  • Plum-Rose Sorbet, for serving (optional)


  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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