Thursday, August 19, 2010

Rustic Plum Tart

Photo Credit:  R. Charles
Oh my, I don't know why my several attempts looked nothing like the pictures in the magazine.  I guess I used the wrong varieties of plums, even though I used firm, slightly ripe plums on my 2nd try.  The plums were just too juicy, and the juice leaked all over the place - not the cute little bubbly leaks of juice to give it a rustic feel like in the picture!!  But, it was a breeze to make, and the flavor was delicious - everyone enjoyed it.  I didn't attempt making my pie crust from scratch - had too much other cooking to do that day!

Adapted from Everyday Food Magazine, July/August 2006

1/2 (15-oz.) package refrigerated pie crust

1 1/2 lbs. red plums, quartered, pitted, and sliced 1/4" thick
1/2 c. sugar
1 T. all-purpose flour*
1 large egg yolk mixed with 1 T. water (egg wash)

Line a rimmed baking sheet with aluminum foil, then parchment paper.

Preheat oven to 400 degrees.  In a large bowl, toss together plums, sugar, and flour.  Mound plum mixture in center of prepared crust, leaving a 2" border all around.  Fold border over fruit in a pleated pattern.  Brush dough with egg wash.

Bake tart until crust in brown and filling is bubbling, about 45 minutes.  Transfer baking sheet to a rack; let cool 20 minutes.  Slice and serve warm or at room temperature.

* I don't know what to suggest on the flour amount!!  I used 1/4 c. flour, but it was still too juicy!

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