When I saw a delicious looking container of plums at my grocery store I knew they were destined for greatness! I wanted to choose a recipe that really showcased the natural flavor of the plum in a fresh and simple way. And this dish is it!
This recipe is extremely versatile and I will definitely be trying it out with different stone fruits, especially peaches and nectarines. And I also believe that using pear in this tart would be scrumptious! Another important note is that the tart dough can be used for many recipes besides fruit tarts. Another favorite way of mine to use this tart dough is for tarte noire, chocolate ganache tarts. You can even make these tart shells ahead and freeze them, then your dessert will be a breeze to finish up!
Plum Tartlets
makes 6 mini tarts or one 9 inch tart
Tart Dough:
1 1/2 cups all-purpose flour
1/2 cup powdered sugar
1/4 teaspoon salt
1 stick plus 1 tablespoon (9 tablespoons) very cold unsalted butter, cut into small pieces
1 large egg yolk
Filling:
6 medium plums, unpeeled, sliced thinly
2 tablespoons flour
3 egg yolk
3 tablespoons milk
4 tablespoons brown sugar, divided
Directions:
To make the tart dough, add flour, powdered sugar, and salt to a food processor. Pulse to combine. Scatter butter over dry ingredients and pulse until the butter is coarsely cut in. There may be pieces of butter that are no bigger than a pea. Next, stir egg yolk to break it up, then add a little at a time, pulsing between each addition. Then, using long pulses, combine until the mixture goes from looking granular to forming curds and clumps. The dough should stick together when pressed between your fingers. Next, turn dough out on your work surface and give a quick knead to incorporate any dry ingredients that may have escaped mixing.
Butter all sides of your mini tart pans or one 9-inch tart pan. Press dough evenly on the bottom and up the sides of the pans. You may have a little extra dough left over. Next, freeze tarts for at least 30 minutes. Meanwhile, preheat oven to 375 degrees.
To bake, butter the shiny side of a piece of aluminum foil and fit, buttered side down, tightly to the crust. Place the tart pan on a baking sheet and bake in the oven for about 25 to 30 minutes for a 9-inch tart, or around 8-12 minutes for mini tarts. Check frequently because the crust can go from light colored to overdone in a flash. You will want the crust to be firm and golden brown. When golden brown, remove tart from the oven and remove foil. If crust has puffed a bit, take the back of a spoon and gently press down. You're done and ready to fill the crust! *Note: if immediately filling with a mixture that requires baking, remove from the oven once crust is set but not completely golden. This is a par-bake and will keep the crust from browning too much with the 2nd bake.
Storing: Well wrapped, unbaked, dough can be kept in the fridge for up to 5 days, or frozen up to 2 months. Fully baked crusts can be stored in the freezer for up to 2 months. Unbaked shells, left in their pans, can be stored for up to 2 months and then baked directly from the freezer. Add about 5 minutes to baking time.
To make the Plum Tart Filling:
Preheat oven to 325 degrees.
Arrange plum slices in bottom of baked crusts (1 plum per mini tart). In another bowl, combine egg yolks, milk, and 2 tablespoons of brown sugar. Spoon mixture over plums (dividing equally if using mini tarts).
Next, sprinkle remaining brown sugar (2 tablespoons for 9-inch tart, or 1 teaspoon per mini tart) over the top.
Bake 20-25 minutes, or until knife inserted near center comes out clean. Serve with ice cream, or whipped cream.
Source: Tart Dough: Dorie Greenspan, Baking: From My Home to Yours, Plum Filling: Taste of Home
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