With a buttery, golden and flaky crust, this so-simple plum tart is the perfect pastry recipe to have up your sleeve when you have guests at home. Much easier than it looks, it is the perfect combination of fruity and sweet for an easy-bake dessert. You can make it with any other seasonal fruit, such as peaches, cherries, apricots or apples for a change.
Ingredient list for the plum tart
For a 10 to 11-inch tart pan:
The pate brisee
- 2 1/2 cups (250g) all-purpose flour
- 1 1/2 sticks (150g) cold unsalted butter, at room temperature and cut into 1/2-inch pieces
- 1 coffeespoon salt
- 1/4 to 1/3 cup ice water
The fruit filling
- 2 tablespoons granulated sugar
- 2 tablespoons semolina
- 2 pounds large plums
- 2 tablespoons good-quality apricot jam, diluted with 1 tablespoon water (or plum or raspberry jam)
The pate brisee:
You can make the pate with a food processor, or just do it by hand; which is as easy and very quick.
1. Put the flour, butter, sugar and salt in a food processor and pulse for 5 seconds; the butter should still be in pieces.
2. Add ice water little by little and process, just until the dough comes together—you should still see small butter bits. Don’t use all the water if you don’t need to, the dought shouldn’t be stricky
3. Remove the dough from the processor and form a ball. Roll out the dough about 1/16 to 1/8 inch thick. Transfer to a round baking pan or baking sheet and chill until firm, about 20-30 minutes.
1. While the dough sits in the refrigerator, preheat the oven to 400°F (200°C). Rinse and cut the plums in half, remove the pit and slice into 1/4-inch wedges.
2. Remove the dough from the refrigerator and sprinkle the bottom with semolina—this will help to absorb the fruit juices and keep the crust form getting soggy. Sprinkle with a tablespoon sugar.
3. Arrange the plum wedges on top and sprinkle 1 tablespoon of sugar over the fruit. Fold the edge of the dough up over the plums to create clean border.
4. Bake the plum tart in the middle of the oven for about 45 minutes, until the fruit is very soft and the crust is richly browned. Evenly brush diluted apricot jam over the hot fruit, you can brush some up onto the crust, too, if you want. Let the galette cool and serve at room temperature. Enjoy!