Beautiful beautiful black and red plums were bountiful today at my local groceria. If “groceria” isn’t a word, it is now.
Anyway, there is enough Persian in me to know, DO NOT PASS UP THE PLUMS… so I didn’t.
Going back to my weekend in New York ( Yes, I’m bringing that weekend back up again. See the “Rise and Shine” episode July 28) my cousin Ali was telling me how much he loves plum tarts. Voila, Plum Tart is on the menu!
For The Orange Shortbread Crust
8 tablespoons cold unsalted butter, cubed
1 1/4 all purpose flour
1/4 cup sugar
2 teaspoon orange zest, microplaned
1/4 teaspoon Kosher salt
1 large egg yolk
1 teaspoon vanilla
- Preheat the oven to 375 degrees. Prepare a fluted tart pan, with baking spray or rubbing the inside with butter.
- In a food processor add the flour, salt, orange zest, and sugar, then give it a few pulses to combine. Next, add the butter and use until the flour is crumbly. Add the egg yolks and vanilla to the mix and give a few long pulses until the mixture is combined. It will not come together as a pie dough pastry does, so don’t freak out.
- Pour the shortbread crust into your prepared tart panned evenly spread out along the bottom and up to the sides. Press the dough down firmly and press the mixture into the fluted sides. Use the bottom of a measuring cup, dipped in flour, to evenly smooth out the bottom and sides
- Blind bake your crust by pricking the dough all over with a fork. Spray the bottom of a sheet of parchment paper with cooking spray and lay it on the inside of the crust. Add dried beans, rice, or pie weights on top of the parchment paper.
- Place the tart crust into the oven and bake for 20 minutes. Remove the paper and weights carefully from the tart and continue baking the bottom of the crust until golden brown, around 7-8 minutes. Remove the tart shell from the oven to cool.
For The Plum Filling
6-8 ripe red plums (I also used black plums), halved, stoned, and sliced
1/2 cup packed Light Brown Sugar
2 tablespoons cornstarch
1 tablespoon fresh lemon juice
1/2 cup plum jam
- In a large non metal bowl add the slices of plum. To that add the brown sugar, lemon juice, and cornstarch. With your clean hands or wooden spoon, toss the plums with the brown sugar lemon juice, and cornstarch. Cover in plastic wrap and refrigerate at least one hour to macerate and extract the natural juices.
- Place a heavy bottom sauce pot onto the stove with a hand strainer over the top. Pour the plums and juice into the striker and let it drain into the pot thoroughly.
- In a small saucepan add the plum jelly, and heat slowly. Meant the jelly down to a sauce. With a pastry brush dip into the liquid jelly and begin painting the inside and sides of the tart shell with the liquid jelly. You do not have to use all of the jelly, just enough to coat the inside.
- Remove the hand strainer from the pot along with the plums. Begin to gently heat the juice and cook until thickened.
- Arrange the sliced plums into the tart shell in a circular pattern (A concentric circle) . Pour the thickened juice over the top. Give the tart a gentle shake and place into the oven. Bake an additional 30-40 minutes or until the tart is bubbly and caramelized .
- Remove the tart from the oven and let it cool. Slice and serve with a huge dollop of Chantilly cream… or nothing at all. Enjoy!