Serve warm or at room temperature, cut into wedges. Remove from the oven and sprinkle with powdered sugar. Spoon the cooled plums into the center of the dough, spreading them evenly and leaving a 2-inch border all around the edge.įold the edge up over the plums, leaving the fruit in the center of the tart exposed.īrush the exposed rim of dough with the egg.īake until the crust is golden brown, about 30 minutes. The recipe is simple to throw together and requires only 6 ingredients. Let the mixture cool to room temperature. spread the tart dough into a sheet of the baking mold size you are using (about 28 cm/8 inches) butter and flour the mold, then place the dough sheet on it. Remove from the heat and, if you like, drizzle in the plum brandy. place plums into a bowl, add 100 g/3.5 oz of granulated sugar, cornstarch, and orange juice, combine ingredients well, then wait 30 minutes. Gently stir in the sugar and lemon juice. In a large sauté pan over medium heat, melt the butter.Īdd the plums and sauté just until they begin to soften slightly for about 3 minutes. Put the baking sheet in the refrigerator while you prepare the plums. Lift up the dough and transfer it to a nonstick baking sheet. Remove butter from the freezer and grate over top of the tart. Add cup gfJules All Purpose Flour to the remaining dough mixture and pulse or beat until crumbly. On a lightly floured surface, use a rolling pin to roll out the dough to a rough circle 14 inches in diameter. Cover the entire crust by laying in a design or just piling the slices into the pan. Remove the sugar dough from the refrigerator and unwrap it.
STEP 2 Heat the oven to 180c/fan 160c/gas 4. If you need a pie crust recipe I have included that below for you. Wrap in a plastic wrap and chill in the refrigerator for at least 1 hour.īefore assembling the tart, preheat the oven to 350 degrees F. STEP 1 Roll the pastry out to the thickness of a £1 coin and line a 23cm loose-bottomed tart tin. Plum Tart Ingredients Italian plums or regular plums. Bake in the preheated oven until the plums are bubbling hot and the crust starts to brown, about 45 minutes.
#Plum tart recipe easy skin
Quarter and slice the plums, and place skin sides down onto the dough in a neat ring, starting at the outer edge and working in a neat row towards the center. Remove the dough from the machine and on a lightly floured surface, press down into a circle. Scrape up the dough circle, and press into a 9-inch pie dish. Scrape into the processor and process until a ball begins to form, drizzling in the additional tablespoon of cream, if necessary to help the dough come together. In a small bowl, whisk together the egg yolks and 1 tablespoon of the cream.
In a food processor fitted with the stainless-steel blade, combine the flour and sugar.Īdd the butter and process until the texture resembles fine meal.
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