Well, now that you know how easy it is to make a homemade pie crust, I thought it appropriate to show you my rustic plum tart recipe. With my fabulous dough all ready to go, this rustic plum tart went together in a flash.
When I tried it on my taste testers, there was complete silence. I thought at first they hated it, as it turned out they were too busy enjoying it to make a comment… 😀
Rustic Plum Tart
Ingredients: Makes one tart
- 1 homemade pie crust
- 1 ½ pounds red plums, pitted and cut into ¼-inch slices
- ¼ cup sugar
- 1 tablespoon cornstarch
- 3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- ⅛ teaspoon of salt
- 2 teaspoons of butter cut into slivers
- 2 tablespoons milk
- Sugar
Directions:
Preheat the oven to 400° F.
Grease two sheets of parchment. Roll the pie dough into a 12-inch circle between the two sheets of parchment. Remove the top sheet of parchment and move the bottom parchment with rolled crust onto the baking sheet and place it in the fridge to keep chilled.
In a large bowl, toss all the plum slices, sugar, lemon juice, zest, salt and cornstarch until combined. Remove the chilled crust from the fridge. Mound the plum mixture in center of chilled prepared crust, leaving a 2-inch border all around the outside edges. Fold the dough border over plum filling in a pleated pattern. Spoon a tablespoon or two of the leftover juice over the fruit. Dot the filling with pieces of butter. Brush dough with a bit of milk and lightly sprinkle with some of the sugar.
Bake the plum tart for 40 to 45 minutes until the crust is golden brown and the filling is bubbling. Remove the baking sheet to a cooling rack and allow the tart to cool 20 minutes. Move the tart to a plate. Slice and serve warm or at room temperature. For an extra special treat, add a bit of homemade vanilla ice cream, Devonshire Cream or whipped cream on the side.
Notes: There will be a bit of juice leftover in the fruit mixing bowl; leave it, don’t be tempted to add it all. I prefer my fruit tarts a bit tart. If you prefer yours a bit sweeter add up to ½ cup of sugar, tasting as you add the sugar to achieve your desired sweetness.
If you’re not into making your own pie dough, store bought will work with a few modifications. Make sure to roll it out to approximately 12 inches and brush the top of the rolled out dough with a tablespoon of soft or melted butter. It will substantially add to the flavor of the crust.
Can you make this with different fruit? You absolutely can with any the fresh fruit that’s available, especially pears and peaches.
This rustic plum tart was a blast to make. Besides, I needed an excuse to use my homemade pie crust.
Time to eat…
If you enjoyed my delightful “Rustic Plum Tart,” check out my Rustic Apple Pear Tart, Homemade Baking Mix, or my Homemade Vanilla Extract. Enjoy.
P.S. Take a moment to check out and purchase some of the tools I used for this “Rustic Plum Tart” below. 🙂