Rustic Plum Tart

October 10, 2011

Pâte Brisée (I'm faithful to this recipe - I used wheat flour, so it appears a bit darker in color.)
1.5 lbs Fresh Plums, any variety
1/2 Cup Plum Jam (or another light jam - I just had a jar of plum jam on hand.)
Raw sugar, for sprinkling

Make Pâte Brisée according to recipe. Allow at least 1.5 hours for this process. 

While dough is processing, slice plums and measure out jam.

Preheat oven to 350 degrees.

Roll dough into a large circle, 1/4 inch thick. Spread 1/4 cup of plum jam into the center.

Starting in the center, place plum slices in a large spiral until there is about 2-3 inches of crust space left. 

Drizzle the remaining jam over the top of plum slices.
Pleat sides up and over filling. Sprinkle with sugar.

Place on a rimmed baking sheet, prepped with parchment paper. Bake for approx 45 minutes or until golden brown and filling is deliciously bubbly.

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