Rustic Walnut Plum Tart

October 4, 2010 § 11 Comments

Rustic Walnut Plum Tart

This tart was a milestone for me. Tarts were one of my biggest culinary fears. Now that I’ve plowed through that barrier and seen how easy they can be to make (maybe not easy, but doable for sure), I have so many ideas for others, including mini rustic tarts, savory tarts (like this goat cheese and tomato tart) and the like. 

Overall, this tart was a success. I served it with the coconut-chocolate truffle ice cream that I made the night before. With the tart, I made the mistake of adding too much of the dry sugar mixture to the top. It was so dense that the plums didn’t absorb it all and I had to keep adding additional butter cubes to the topping during the baking process. This is why the top of the tart looks kind of grey instead of showing the concentric pattern of the plums, which I meticulously cut and arranged. 

Otherwise, the tart was perfection. I even got a rave review from my toughest critic (the mother, who is quick to point out every flaw…ex) once I served a friend a mini blueberry pie that I made, and she said to him ‘do you like it? i didn’t like it. i thought the dough was too soft’) who found me the next day to discuss which other fruits I might be willing to make tarts out of for her. 

To make the rustic beauty, I combined two recipes from the web (here and here): 

Rustic Plum Tart
(makes about 6 servings) 

Tart crust/shell:
1 + 1/2 cups all purpose flour, plus extra for the work surface
1/2 cup butter (cut into 1/2 inch pieces)
1/2 tsp salt
3 – 6 tbsps ice water 

Filling:
3 large plums
little less than 1/2 cup raw cane sugar
1 tsp ground cinnamon
3 tbsp all purpose flour
1 handful of chopped walnuts 

To make the tart shell:
Using the pastry blade in a food processor, combine the flour, sugar, and salt. Add the butter, and blend in the processor until the mixture resembles coarse meal. Slowly add the water, 1 tbsp at a time. Only add enough for the dough to hold together without becoming wet (it should look like the picture to the left). Pulse just until dough begins to hold together. Turn dough out onto a clean surface. Gather into a ball and flatten into a 6-inch disk. Wrap in plastic wrap and chill for 1 hour. 

While the dough chills, prepare the fruit filling. Cut the plums into 1/2-inch-thick wedges. In a separate bowl, combine and mix the raw sugar, cinnamon, flour and chopped walnuts. 

Preheat oven to 425°. Roll out the dough on a floured surface to make a 12-inch round about 1/4 inch thick. Transfer to dough (this might be tricky, that is why it is imperative that your surface is beyond well-floured) to a wax paper lined baking sheet. 

Sprinkle 1/3 of the dry sugar mixture on the dough circle, leaving a clean border of about 2 inches all around. Arrange the plum slices in concentric circles on top. Sprinkle the remaining sugar mixture and top with butter (as shown). 

 

Bake until the crust is deep golden brown and fruit is bubbling (this can take anywhere from 30-50 minutes). Once removed from the oven, set the tart on a wired cooling rack. 

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