Beautiful Satsuma plums went into the making of this simple plum tart.
A little sugar and a touch of fortified wine to deepen the flavors is all I added.
The plums wanted to shine.
Farmers market plums from Neukom Family Farm: Local. Organic. Meaty. Plump. Juicy. Deeply red inside and out. Aren't they sweethearts? They're even shaped like hearts. And they taste every bit as delicious as they look, whether eaten out of hand or in this tart. I used all ten of these in the filling.
As you will see in the recipe, I made this tart with a flour-based crust and regular white sugar. But since I more often than not espouse using gluten free flours and little to no sugar, I've included measurements for those as well.
Not much more to say. I'll let the plums do the talking.
Satsuma Plum Tart
Christine's original recipe
Makes one 10-inch tart
For the dough:
- 1 cup all-purpose flour (or 140 grams gluten free flour)
- 2 teaspoons sugar (or 1 packet Splenda)
- 1/3 cup salted butter, cut into small pieces
- 2 tablespoons heavy cream
- 1 tablespoon cold water
For the filling:
- 10 or so Satsuma plums, sliced 1/4-inch thick (should make 3-4 cups sliced)
- 2 tablespoons sugar (or 1 tablespoon Splenda-Sugar Blend)
- 2 tablespoons Dubonnet Rouge (optional)
- Tapioca starch if needed
To make the crust, pulse the flour and sugar together in a food processor.
Add the butter and pulse until the butter is the size of peas and incorporated into the flour.
Using the feed tube, add the cream while pulsing.
Add the water a small amount at a time while pulsing until the dough pulls away from the sides of the bowl.
Gather up the dough in plastic wrap and make a ball to bring it all together.
Roll the dough out on a floured cloth to a 12-inch diameter.
Gently roll the dough onto your rolling pin and unroll over the tart dish.
Gently push the dough into the dish; you should have a 2-inch overhand all around. Trim this to 1-inch then tuck under so the edge is now just inside the tart dish and about a quarter-inch higher. Gently push the edges into the scallops of the dish.
Place into the fridge to chill for at least one-half hour.
To make the filling, toss the sliced plums, sugar and Dubonnet Rouge together and allow to sit at room temperature for at least one-half hour.
If your plums make a lot of juice in the bowl, toss them with a teaspoon or so of tapioca starch. The starch will become clear upon baking and will not discolor the finished tart.
Bake at 375 for 50-60 minutes or until the crust is golden brown and the plums are cooked through and bubbly. I had to lower the heat to 350 after 50 minutes to finish baking the tart without over-browning the crust.
When the tart is done, place it on a wire rack and allow it to cool to room temperature.
Slice and serve simply, as is, or adorn with whipped cream, creme Anglaise (vanilla custard sauce), or a scoop of vanilla ice cream.
Copyright 2005-2012, Christine Cooks. All rights reserved