Plum tart

Maybe I should re-name this blog “Elizabeth’s kitchen mis-adventures.” Should I blog about recipes that didn’t turn out well…recipes I’ll never make again?

Too late, I’m already doing it.

If you’re keeping track, this is plum recipe two of five (yes, five). If you don’t like plums, come back sometime in 2012 because that’s probably when I’ll be finished posting about all of the plum stuff I made. This particular one was another Martha Stewart disappointment, made on the same day as this. I’m hesitant to recommend this recipe, even though it ended up being pretty tasty despite my troubles with it. Things took a turn toward the problematic with the tart dough…maybe if I’d worked with it a bit longer it would’ve gotten less crumbly. (It was a bit too salty, as well.)

BUT all that to say, the end product tasted good. If I rated the five plum recipes from best to worst, this would probably come in second to last (it only beats out plum cake, round one because it has lots of crust, which is my favorite part), which I realize isn’t a great endorsement but what can you do. Definitely follow Martha’s instructions to line a baking sheet with foil and parchment paper, though; this thing gets really messy in the oven.

Plum tart
from Martha Stewart

For the crust:
1 cup all-purpose flour
1/4 cup fine yellow cornmeal
1/2 tsp. sugar
1/2 tsp. salt (should’ve cut this down to 1/4 tsp.)
1/2 cup (1 stick) cold unsalted butter

For the filling:
1 1/2 pounds of plums, quartered, pitted, and sliced 1/4-inch thick
1/2 cup sugar
1 Tbsp. all-purpose flour
1 large egg yolk

To make the crust, pulse flour, cornmeal, sugar, and salt in a food processor to combine. Cut the butter into small pieces and add it to the mixture; pulse until it resembles course meal. Add 2 Tbsp. ice water and pulse again until the dough is crumbly but holds together when squeezed. (? OK.) If you need to (I did) add up to 2 Tbsp. more ice water.

Turn the dough out onto a floured surface and knead once or twice. Flatten it into a disk, wrap in plastic, and stick it in the fridge for an hour.

In the meantime…line a baking sheet with tinfoil. Flour a large piece of parchment paper (Martha recommends 16 inches) and place the refrigerated dough on it. Here’s where it gets weird: Using your knuckles, press edges of dough so it doesn’t crack when rolling. (It’ll crack anyway, but humor Martha and stick those knuckles in the dough.) Roll the dough out into a 14-inch round and transfer (still on parchment) to the foil-covered baking sheet.

Preheat the oven to 400˚. In a large bowl, toss the plums, sugar, and flour together. Mound the plum mixture in the middle of the crust; leave a two-inch border all around. Fold the border over the fruit in a pleated pattern (!). Brush dough with egg wash (I didn’t do this).

Bake for about 45 minutes, until the crust is brown and the filling is bubbling. If your tart is anything like mine, it’ll bubble like an elementary school science project volcano that you’ve dumped an entire bottle of vinegar on.

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One thought on “Plum tart

  1. Pingback: Plum cake, round two | Pimento Cheese, Please.

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