Plum Tart
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!
Equipment
- oven
- stove
- 1 food processor
- 1 9 inch tart pan
- 1 baking sheet
Ingredients
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
Glaze:
- 1 tablespoon seedless raspberry or strawberry preserves
- 2 teaspoons water
Instructions
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.
Video
Notes
Be sure to use ripe plums for the best flavor and texture in your Plum Tart. Feel free to experiment with different varieties, such as black plums or red plums, to add a unique twist to your dessert. Don't forget to share your creations with us and subscribe to receive more delicious recipes straight to your inbox.