Plums have a very high concentration of unique phytonutrients, they increase the body’s absorption of iron, they are good source of vitamin C, vitamin A (in the form of beta-carotene), vitamin B2, dietary fiber and potassium. What better way to make use of all of these fantastic health benefits than to use them in my favorite way …….AS DESSERT!!! How could you possibly feel guilty about enjoying a slice of Plum Tart, when you know how many “perks” you’re giving your body at the same time!
- 1 food processor
- 1 9 inch tart pan
- 1 baking sheet
For the Filling:
- 8 ripe (but still slightly firm) plums
- 2 teaspoons sugar
- ¼ teaspoon cinnamon
- ½ teaspoon lemon juice
For the Crust:
- ⅓ cup unsalted blanched almonds
- 1 cup whole wheat pastry flour
- ¼ cup sugar
- ¼ teaspoon salt
- ⅛ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- 1 egg white
- 2 tablespoons chilled butter, cubed
- 2 tablespoons canola oil
- 1 tablespoon seedless raspberry or strawberry preserves
- 2 teaspoons water
To make the filling:
- Fill a large stockpot about halfway with water and bring it to a boil. While the water is boiling, cut an “X” (about 1/2 in size) on the bottom of each plum and set them aside. Fill a large bowl with ice and water and set that aside also.
- Once the water is boiling, gently drop the plums into water for 30 to 45 seconds, then remove them with a slotted spoon and immediately submerge in the ice water for 2 to 3 minutes.
- Remove and dry the plums gently with a paper towel, then remove the skins (they should “slip off” pretty easily). Slice the plums in half and remove the pits. Toss plums with the sugar, cinnamon, and lemon juice in a medium sized bowl and set aside.
To make the crust:
- Preheat the oven to 375 degrees. Grind the almonds in a food processor until they look like fine crumbs. Add the flour, salt, cinnamon, nutmeg and sugar to the food processor (with the almond crumbs) and pulse about 5-6 times or so. Add the butter and oil and pulse for about 20-30 seconds (until the mixture starts to form small clumps). Add the egg white and pulse an additional 20-30 times (until the mixture forms a ball, but be sure not to over-process too much). The dough will “hold together”, but it will be slightly sticky.
- Evenly press the dough into the bottom and a little way up the sides of a 9 inch tart pan (preferably with a detachable bottom). Bake the crust for 8-10 minutes (or until the top is no longer shiny looking). Remove the crust from oven and let it cool.Once cool, place the crust (still in the tart pan) on a baking sheet.
- Toss the plum halves around in their bowl to coat them with any liquid that has accumulated. Arrange the plums (cut side down) in the tart shell (it’s okay if they are crowded). Bake for 15 to 20 minutes, then remove from the oven and let cool.
To make the glaze:
- Heat the preserves over low heat on the stove (or for 20 seconds at a time in the microwave) until melted. Combine the melted preserves with the water and brush surface of tart.
Preparing a perfect Plum Tart requires a few cooking tips and tricks to ensure the best results. By following these insights and avoiding common mistakes, you’ll create a tart that’s both visually stunning and bursting with flavor.
- Choosing the Right Plums:
For the best flavor and texture, select ripe plums that are slightly firm but still yield to gentle pressure. Avoid using overly ripe or mushy plums, as they can release too much liquid during baking and result in a soggy crust.
- Mastering the Pastry Dough:
When making the pastry dough for your Plum Tart, keep the butter and water as cold as possible. Cold ingredients ensure a flaky and tender crust. Handle the dough gently and avoid overmixing, as this can lead to a tough pastry. Resting the dough in the refrigerator for at least 30 minutes before rolling it out will also improve its texture.
- Preparing the Plums:
Before arranging the plums on the tart, slice them evenly to ensure even cooking. Remove the pits and any tough portions. For an extra touch of elegance, you can leave the skins on the plums, as they will add a beautiful color contrast to the tart.
- Arranging the Plum Slices:
When placing the plum slices on the tart, make sure to create a visually appealing pattern. You can arrange them in concentric circles or slightly overlap them for a more rustic look. Just be mindful not to overcrowd the tart, as this can hinder even baking.
- Avoiding Soggy Bottoms:
To prevent a soggy bottom crust, you can sprinkle a thin layer of ground almonds or breadcrumbs on the pastry before adding the plums. These ingredients act as a barrier and absorb excess moisture, ensuring a crisp and flaky crust.
When it comes to serving your Plum Tart, the options are endless. Whether you’re looking for a simple and elegant presentation or want to explore creative combinations, these serving suggestions will enhance your dessert experience. From complementary sides and garnishes to alternative serving ideas, let’s dive into the world of serving your Plum Tart in style.
- Complementing Flavors:
To truly elevate the flavors of your Plum Tart, consider serving it with a dollop of freshly whipped cream or a scoop of vanilla ice cream. The creamy and cool components will beautifully contrast with the warm, sweet tartness of the plums. You can also sprinkle a touch of powdered sugar on top for an added hint of sweetness.
- Versatile Presentation:
While the classic way to serve Plum Tart is in slices, why not try something different? Cut the tart into smaller squares or rectangles for a bite-sized treat that’s perfect for parties or afternoon tea. Alternatively, use a round cookie cutter to create individual mini tarts, adding a touch of elegance to your dessert table.
- Pairing Perfection:
When it comes to beverages that pair well with Plum Tart, consider a cup of freshly brewed coffee or a fragrant herbal tea. The rich and earthy notes of coffee or the refreshing flavors of tea will complement the sweetness of the tart. For a more indulgent experience, you can even pair it with a glass of dessert wine or sparkling cider.
- Creative Garnishes:
To add visual appeal and a burst of flavor, garnish your Plum Tart with a few sprigs of fresh mint or a sprinkle of crushed pistachios. These little touches will not only enhance the aesthetic appeal but also add a delightful pop of color and texture to each serving.
- Leftover Love:
If you find yourself with any leftovers (which is rarely the case!), store the Plum Tart in an airtight container in the refrigerator. It will stay fresh for up to 2-3 days. When ready to enjoy, you can either serve it chilled or reheat individual slices in the oven for a few minutes to restore the delightful warmth.
FAQs about Plum Tart
As you embark on your Plum Tart baking journey, it’s natural to have questions. In this FAQ section, we address some common inquiries and provide helpful answers to ensure a seamless baking experience.
Can I use frozen plums instead of fresh ones?
While fresh plums are recommended for the best flavor and texture, you can use frozen plums if fresh ones are not available. Thaw them completely, drain any excess liquid, and pat them dry before arranging on the tart. Keep in mind that frozen plums may release more moisture, so adjust the baking time accordingly.
Can I make the pastry dough in advance?
Absolutely! You can prepare the pastry dough a day in advance. After chilling it in the refrigerator, tightly wrap it in plastic wrap to prevent drying. When you’re ready to assemble the tart, allow the dough to come to room temperature for a few minutes before rolling it out.
How should I store any leftover?
If you have any remnants of this delicious dessert, store the Plum Tart in an airtight container in the refrigerator. It will stay fresh for up to 2-3 days. When ready to enjoy, you can either serve it chilled or reheat individual slices in the oven for a few minutes to restore the delightful warmth.
Can I use a different type of fruit for this tart?
While plums are the star of this recipe, you can definitely experiment with other fruits. Try substituting the plums with peaches, nectarines, or even a combination of berries. Just keep in mind that the baking time may vary slightly depending on the fruit you choose.
Can I freeze the Plum Tart?
Yes, you can freeze the Plum Tart for future enjoyment. Once the tart has completely cooled, wrap it tightly in plastic wrap and place it in a freezer-safe container. It can be stored in the freezer for up to 2-3 months. When you’re ready to indulge, thaw the tart in the refrigerator overnight and bring it to room temperature before serving.
Elevate your dessert game with our exquisite Plum Tart recipe. From cooking tips to serving suggestions, we guide you every step of the way. Join our culinary adventure, share your creations, and stay updated with our latest recipes by subscribing to our blog today.