Tuesday, September 29, 2009

Plum Crumble Tart Perfection!

Photo from Piece of Cake Blog

Wow, check out these delicious looking plum tart pictures on "Piece of Cake"! The plum trees at my parents farm were really tasty this year. Nearby the plum and apple orchard, my Mom had planted a few dahlias. This particular flower nearly matches the plum tart in color!

I'll have to ask my Mom if there are still any ripe plums. I'm feeling inspired to make this awesome looking tart this weekend!

Here's the great recipe from Piece of Cake:
Plum Crumble Tart
Adapted from Ina Garten's Barefoot Contessa Parties!

If you can find Italian prune plums, by all means, use them. They are smaller than regular plums, so quarter them instead of cutting them into sixths. Look for firm-ripe fruit, nothing soft. Avoid very large plums, as they won't fit as easily or prettily into the tart pan. If you buy pre-chopped walnuts, give them a few once-overs with a knife--you want them very finely chopped, but not ground. If you find the tips of the baked fruit looking a bit lackluster, just brush them with a bit of melted jam or jelly to add some shine.

2 cups all-purpose flour
3/4 cup finely chopped walnuts
3/4 cup light brown sugar, lightly packed
1 1/2 sticks cold unsalted butter, diced
1 egg yolk
2 pounds small plums, pitted and cut into sixths lengthwise (quartered if you can find Italian prune plums)


Preheat the oven to 400 degrees. Have a 9 or 10 inch tart pan with a removable bottom or springform pan ready, placed on a baking sheet.

In the bow of a standing mixer, combine the flour, walnuts and brown sugar on low speed. Add the butter and the egg yolk and mix on medium-low speed until the butter is well-incorporated and the mixture is crumbly (it will resemble moist brown sugar).

Put about 2 cups of the crust mixture into the pan and pat it evenly along the bottom and up the sides of the pan (a sturdy measuring cup is a helpful tool for the job). Arrange the plum slices skin side down in a flower pattern, working from the outside in. Scatter the rest of the crumbly crust mixture in an even layer over the top of the fruit.

Bake the tart for 40 to 50 minutes, until it the crust and topping are deeply golden and the fruit juices are bubbling. Cool for at least 10 minutes before transferring to a serving platter.

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