Tarts and pies are a nice way to enjoy seasonal fruits. Since plum season is winding to a close, what better way to enjoy them, than a plum tart? I’ve used this crust recipe with pretty good success, but use whatever crust recipe works for you or store bought. Yes, I did just suggest store bought pie crust. Commercial crust is usually pretty thick and tough, so you’ll need to roll it out so its thinner and more pliable.
You’ll need a smallish tart pan 8 or 9 inches in diameter. If you don’t have a tart pan, you can use a pie plate you’ll just need more fruit to fill the plate and the “pie” will take longer to bake.
Plum Tart Filling
6-8 plums cut into 1/2 inch wedges
dash of salt
1/4 cup brown sugar
1 tsp corn starch
2 TBS lemon juice
Zest of half a lemon
1/4 tsp ground cinnamon
Preheat the oven to 350ºF. Line the bottom of the tart pan with the crust. Dock the crust and line with foil and then uncooked dry beans (don’t try to re-cook the beans they will never soften and be edible, but they’ll be great for blind baking crusts). Bake the crust ‘n beans in the oven for 15 minutes. Remove from the oven and remove the foil with the beans and let the crust.
In a large mixing bowl, combine plums, salt, brown sugar, lemon zest and the ground cinnamon. Put the corn starch into a small cup and add the lemon juice, stir with a fork until the corn starch is broken up. You may have a few lumps but thats okay. Pour the corn starch mixture in with the plums and stir until the plums are well coated. Let the mixture set for about 30 minutes, so that the natural juices start to come out of the fruit.
Pour the filling mixture into the shell and bake fo 40 minutes at 350ºF.
You can top the tart with a crumb topping or use another crust and make lattice top. I brush the lattice crust with cream or milk and dust it with a little sugar before baking. If you notice the crust or crumb topping is browning too much, cover it with foil.
Crumb (Struesel) Topping
1/2 AP Flour
1/4 Brown Sugar
1/2 stick unsweetened butter (softened)
Combine in a small bowl and blend with a fork until its crumbly…