Rustic Plum Tart

Rustic Plum Tart – a simple yet charming recipe that will captivate you with its delicious aroma and perfect texture. This tart, served warm and fresh from the oven, is ideal for welcoming autumn when plums are in full season. What could be more comforting than a slice of plum tart, accompanied by a scoop of ice cream or a dollop of cream?

Preparation time: 45 minutes
Baking time: 30 minutes
Total time: 1 hour and 15 minutes
Number of servings: 8

Ingredients for 2 tarts:
- 10 tablespoons of flour (preferably type 550 for a flakier dough)
- 2 eggs (preferably free-range for a richer taste)
- 4 tablespoons of powdered sugar
- 100 g butter (at room temperature for easier incorporation)
- 6 tablespoons of cold water
- 1.5 kg plums (choose ripe but firm plums for an intense flavor)
- 4 tablespoons of sugar (you can adjust the amount based on the sweetness of the plums)
- Cinnamon to taste (optional, but adds a special flavor)
- A few walnuts (for a crunchy tart)
- Poppy seeds (for a distinct aroma)
- 2 egg yolks (to brush the tart)

Tart preparation – Step by Step:

1. Preparing the plums: Start by washing the plums well. Cut them in half and remove the pits. In a large pan, add the plums, 4 tablespoons of sugar, and cinnamon to taste. Cook over medium heat for about 10-15 minutes, stirring occasionally, until the plums become soft and release their juice, forming a jam-like mixture. Once ready, let them cool.

2. Preparing the dough: In a large bowl, cream the butter with the powdered sugar until fluffy. Add the eggs one at a time, mixing well after each addition. Add the sifted flour and the 6 tablespoons of cold water. Mix until you get a homogeneous dough. Knead the dough on a floured surface for a few minutes, then wrap it in plastic wrap and refrigerate for 30 minutes.

3. Shaping the tart: Once the dough has chilled, take it out of the refrigerator and divide it into two. On a floured surface, roll each piece of dough into a thin, round sheet. Use a rolling pin to achieve an even thickness.

4. Assembling the tart: Preheat the oven to 180 °C. Place one sheet of dough in a tart pan lined with parchment paper. Evenly distribute the plum mixture over the dough, leaving the edges free. Fold the edges of the dough over the filling to form a rustic border. On one tart, sprinkle walnut pieces, and on the other, poppy seeds.

5. Baking: Brush the edges of the tart with the beaten egg yolk mixed with a little water to achieve a nice golden color. Place the tarts in the oven and bake for about 30 minutes or until the dough turns golden and crispy.

6. Serving: Let the tarts cool slightly before slicing. Served warm, with a scoop of vanilla ice cream or a drizzle of cream, these tarts become an unforgettable dessert.

Tips and useful advice:
- Plum selection: The plums should be ripe but firm. Avoid overly soft plums, as the filling will be too runny.
- Variations: You can experiment with other seasonal fruits, such as apples or pears. Additionally, add vanilla or nutmeg to diversify the flavor.
- Storage: The tarts keep well at room temperature for 2-3 days. You can gently reheat them in the oven before serving.
- Drink pairings: This dessert pairs perfectly with a fruit tea or a sweet white wine.

Nutritional benefits:
Plums are rich in fiber and vitamins, providing a boost of antioxidants. They contribute to healthy digestion and help maintain heart health. Using simple ingredients, this tart can be a healthier dessert compared to other sugar-laden pastries.

Frequently asked questions:
- Can I use dried plums?: Dried plums are not recommended for this recipe, as they will not behave like fresh ones. If you want a more intense flavor, you can add a splash of rum to the plum mixture.
- How can I improve the texture of the dough?: Make sure the butter is soft but not melted, and do not over-knead the dough to avoid a rubbery texture.

This rustic plum tart is a recipe that will surely bring a smile to anyone who enjoys it. Prepare it with love and don't forget to savor every moment spent in the kitchen!

 Ingredients: 10 tablespoons flour, 2 eggs, 4 tablespoons powdered sugar, 100 g butter, 6 tablespoons water, 1.5 kg plums, 4 tablespoons sugar, cinnamon to taste, a few walnuts, nutmeg, 2 egg yolks

 Tags:  pie dough plum tart recipes tart recipes tart recipe plum cake fruit tart cake plum recipe plum tart