August 11, 2010

Plum Tart

Black plums are my favourite. They're in season right now and they're just massive in size and ridiculously delicious. We went to a new grocery story the other day that sells mainly local and organic foods and the plums were calling my name. As much as I love them though, I couldn't eat as many as I bought before they went too mushy so I decided to make a plum tart and boy was it incredible.

First of all, as a new baker, my presentation isn't always the best, so I love anything that is not only simple, but is easy to make look impressive. This one hit all the senses: it smelled amazing, it looked incredible and it tasted heavenly.

The decadent part of this tart is the sweet crust and the creamy custard. Sigh. This didn't last long in our house!

  • 2 cups thickly sliced plums (pitted, but not peeled)
  • 1/3 cup sugar
  • 1/3 cup whipping cream
  • 2 egg yolks
  • 1/2 tsp vanilla
Pat-in Sweet Pastry:
  • 1 1/2 cups flour
  • 2 tbsp sugar
  • 4 tsp cornstarch
  • 3/4 cup cold butter, cubed

Pat-In Sweet Pastry: In large bowl, whisk together flour, sugar and cornstarch. Using pastry blender or 2 knives, cut in butter until mixture clumps together. With floured hands, press evenly into 9-inch (23 cm) round tart pan with removable bottom. Cover and refrigerate until chilled, about 1 hour.

Arrange plums, cut side up and slightly overlapping, in circular pattern over pastry. Sprinkle with all but 1 tbsp (15 mL) of the sugar.

Bake tart in centre of 400°F (200°C) oven for 15 to 20 minutes or until plums are softened.

Meanwhile, in bowl, whisk together cream, egg yolks, vanilla and remaining sugar; pour over fruit.

Bake tart for 25 to 30 minutes longer or until set, golden and knife inserted in centre of filling comes out clean. Let cool on rack. (Make-ahead: Set aside at room temperature for up to 3 hours.)

1 comment:

  1. This tart looks delicious. I will definitely add it to my receipe file.




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