From the Kitchen: Rustic Plum Tart
Good friends of ours became new parents for the first time about two weeks ago so when we went to visit their little one, we brought along dinner from one of our favorite restaurants and I made this rustic plum tart for dessert. I’ve always heard that you should bring new parents a good meal in lieu of flowers or a card because they’re so busy figuring out their new schedule that removing just one simple thing from their to-do list makes life easier. We happened to have about two pounds of really unripe plums in the fridge thanks to a recent Costco run (and the fact that plums aren’t quite in season yet in California) and we couldn’t let our massive load of fruit go to waste so making dessert to celebrate the new baby was the perfect excuse…not that I needed one. Thank goodness for newborns because this tart instantly became a favorite of mine. Nothing could have remedied a box full of sour plums like caramelized sugar and flaky pie crust. The addition of vanilla creme fraiche cuts the tartness with a slightly sweet creamy note reminiscent of ice cream, only somehow more sophisticated….our friends are parents now, after all. The best part about this dessert is that I assembled it at home and baked it at our friends house while we ate dinner so it was oven-fresh when we enjoyed it (I love warm dessert against cold creamy toppings)…the only thing better in the room that night was the bundled up baby boy that lay sleeping in my arms for most of our visit (I can hold just about any baby all night….it’s so hard to put those little things down!) Recipe after the jump. xoxo!
Rustic Plum Tart (adapted from Epicurious)
- Pastry dough for a single-crust pie
- 2 tablespoons semolina flour
- 8 tablespoons granulated sugar
- 5 large black or red plums (1 1/2 lb), halved, pitted, and each cut lengthwise into 8 wedges
- 1 tablespoon confectioners sugar
- 3/4 cup creme fraiche
- 1 teaspoon vanilla
- Special equipment: parchment paper
Put oven rack in middle position and preheat oven to 375°F. Line a large (17- by 12-inch) baking sheet with parchment paper.
Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round. Transfer to baking sheet.
Stir together semolina flour and 2 tablespoons granulated sugar and spread evenly over dough, leaving a 1-inch border. Arrange plums, skin sides down, in 1 layer on top of sugar mixture, then sprinkle plums with 3 tablespoons granulated sugar. Fold in edge of dough to cover outer rim of plums, pleating dough as necessary.
Bake tart, loosely covered with a sheet of foil, 40 minutes. Remove foil and bake until fruit is tender and juices are bubbling, about 5 minutes more.
Transfer galette on baking sheet to a rack and immediately brush hot juices over plums using a pastry brush. Dust hot tart with confectioners sugar (sugar will melt and help glaze tart). Cool to warm or room temperature, about 30 minutes.
While tart cools, stir together creme fraiche, vanilla and remaining 3 tablespoons granulated sugar in a bowl until sugar is dissolved. Serve tart with vanilla creme fraiche.