Rose Scented Plum Crumble Tart Recipes

ROSE-SCENTED PLUM CRUMBLE TART

Steps:

• Crust: Pulse flour, sugar, and salt in a food processor to combine. Add butter; pulse until mixture resembles coarse crumbs. Add yolks and ice water; pulse until dough comes together. Pat into a disk, wrap in plastic, and refrigerate at least 1 hour or overnight.
• Let dough stand at room temperature until pliable. Roll out on a lightly floured surface to a rough 13-inch round, about 1/4 inch thick. Fit into an 11-inch fluted tart pan with a removable bottom. Fold over and tuck overhanging edges into pan. Freeze until firm, about 1 hour.
• Filling: Toss to combine plums, both sugars, cornstarch, salt, and rose water in a bowl. Spread in tart shell in a single layer.
• Crumble: Combine brown sugar, butter, flour, and salt in a bowl and mix with fingertips until clumps form. Crumble evenly over filling.
• Preheat oven to 400 degrees with rack in lower third. Bake on a rimmed baking sheet until juices are bubbling and topping is browned, about 50 minutes. Let cool completely. Tart is best served the day it's made, with sorbet.

PLUM TART

Steps:

• Heat oven to 375 degrees. If using smaller, halved plums, use a paring knife to cut a 3/4-inch slit through the top of each half, from the tip of the plum to just above where the pit should be. (This will allow the liquid from the plums to evaporate during baking instead of settling into the pit cavity.)
• Place pastry shell on a sheet pan or baking sheet. Spread crumbs or crumble topping over bottom of pastry shell in an even layer. Arrange plums in tight concentric circles in pastry shell, skin-side down, beginning with rim of the pan and standing plums up slightly.
• Mix together sugar and cinnamon and sprinkle 2 tablespoons over plums. Place in oven and bake 45 minutes, or until tips of plums have colored; plums should retain their shape. Remove from heat, on baking sheet, and allow to cool on a rack.
• Once plums have cooled, sprinkle remaining cinnamon-sugar mixture over the fruit. Alternatively, heat jam in a small saucepan until runny and, instead of sprinkling fruit with sugar, gently brush cooled plums with jam to glaze.

RUSTIC PLUM TART

Steps:

• Make the crust: In a food processor, pulse flour, cornmeal, sugar, and salt several times to combine. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces remaining. Add 2 tablespoons ice water; pulse until dough is crumbly but holds together when squeezed. (If needed, add up to 2 tablespoons more ice water, 1 tablespoon at a time.) Do not overmix.
• Turn dough out onto a floured work surface; knead once or twice. Flatten dough into a disk; wrap it in plastic, and refrigerate at least 1 hour.
• Line a rimmed baking sheet with aluminum foil. Flour a large (about 16 inches long) piece of parchment paper. Place dough on paper. Using your knuckles, press edges of dough so it doesn't crack during rolling. Lightly flour top of dough to prevent sticking; roll out to a 14-inch round. Transfer dough (still on parchment) to prepared baking sheet.
• Make the filling and bake: 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-inch border all around. Fold border over fruit in a pleated pattern. Brush dough with egg wash.
• Bake tart until crust is brown and filling is bubbling (see note), about 45 minutes. Transfer baking sheet to a rack; let cool 20 minutes. Slice and serve warm or at room temperature.

MAMIE'S WILD PLUM TART

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Grease a 9-inch tart pan with butter.
• Roll out the pie dough and press crust into the prepared pan.
• Arrange plums snugly, cut-sides down, on the crust. Sprinkle with cinnamon, then sprinkle with 1/4 cup sugar, or up to 1/2 cup depending on the sweetness of the plums.
• Bake in the preheated oven until the tops of the plums are slightly browned and the juices are bubbling, 15 to 20 minutes.
• Remove from the oven and let rest until the juices have set, 10 to 15 minutes. Sprinkle with a bit of powdered sugar, cut, and serve.

PLUM CAKEY TART

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray an 7x11-inch baking dish with cooking spray.
• Whisk together the whole wheat flour, white flour, baking powder, and salt in a bowl. Cream together the butter and 3/4 cup of sugar in a large bowl; mix in eggs, one at a time, beating well after each addition. Stir the flour mixture into the wet ingredients in two additions, mixing gently between each addition until the batter is just combined. Pour the batter into the prepared baking dish, and arrange the sliced plums over the batter. Sprinkle the fruit with 1 tablespoon sugar, and dust with cinnamon.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 50 to 55 minutes.

BAREFOOT CONTESSA'S PLUM TART

Steps:

• Preheat the oven to 400 degrees F.
• Combine the flour, walnuts, and sugar in a large bowl.
• Add the butter and the egg yolk.
• Mix, either by hand or with an electric mixer, until crumbly.
• Press 1 1/2 cups of the crumb mixture in an even layer into the bottom of a 9 1/2-inch springform or tart pan.
• Arrange the plums in the pan, skin side down, to form a flower pattern; begin at the outside and work your way inches
• Sprinkle the rest of the crumb mixture evenly over the plums.
• Bake the tart for 40 to 50 minutes, or until it's lightly browned and the plum juices are bubbling.
• Remove from the oven and cool for 10 minutes.
• Remove from the pan and transfer the tart to a flat plate.
• Serve warm or at room temperature.
• **Cooling time is not included in cooking time.

RASPBERRY-PLUM CRUMB TART

Steps:

• Heat oven to 350 degrees. Butter a 9-inch springform pan; set aside. Spread hazelnuts on a baking sheet. Bake until fragrant, about 10 minutes. Rub warm nuts in a clean kitchen towel to remove skins. Let cool. Place nuts in the bowl of a food processor, and pulse until medium fine, about 30 pulses.
• Transfer the nuts to the bowl of an electric mixer fitted with the paddle attachment. Add 1 1/2 cups flour, 1/2 cup granulated sugar, the light-brown sugar, 1/2 teaspoon cinnamon, and 1/2 teaspoon salt; mix until just combined. Add butter, and mix on low speed until the crumb begins to stick together, 2 to 3 minutes. Press 3 cups of crumb into the bottom of the prepared pan and about 1 1/2 inches up the sides of the pan to form the crust. Set remaining crumb mixture aside.
• Transfer crust to the oven; bake until it appears to be set, 18 to 20 minutes. Set aside.
• Slice plums in half, and remove pits. Slice into eighths. Scatter 3/4 cup raspberries and sliced plums onto cooled crust; set aside.
• In a medium bowl, whisk together 1 tablespoon flour and 1/4 cup plus 2 tablespoons granulated sugar. Whisk in the egg, the egg yolk, heavy cream, milk, 1/4 teaspoon cinnamon, 1/4 teaspoon salt, and nutmeg (optional). Pour custard over fruit; sprinkle with remaining crumb mixture. Transfer tart to the oven; bake until custard has set and is slightly golden, 45 to 50 minutes. Garnish with remaining raspberries. Let rest at least 25 minutes before cutting. Serve warm or at room temperature.