Hello friends, on this fabulous Garlic Free Friday morning! To keep you busy over the weekend I’ve got a lovely, crumbly, fruity and “cream bath” loving, Easy Plum Tart recipe for you. The pastry recipe is a base for most of my sweet tarts and tartlets, it can be frozen for weeks and is as simple as 1, 2, 3!
By the 1, 2, 3 or 3:2:1 to be precise, I mean the proportion of the main 3 ingredients. Flour, butter and sugar. Easy, peasy! 3 parts of flour to 2 parts of butter and 1 part of sugar. Add a pinch of salt and 2 egg yolks and here you have it!
So whether you’re making my plum tart or whatever-other-fruit-you-fancy tart, if you remember this simple equation you’re on the perfect tart pastry road home.
Now, before I dive into the details about my super easy plum tart I really, really have to share 2 happenings from Garlic Matters! Bria John from the Canadian Huffington Post featured the my Asparagus Lemon Risotto post in her selection of Asparagus Recipes: 28 Soups, Tarts And So Much More article. So green! So exciting! So in season and so many amazing recipes on one convenient list! Thanks for sharing, Bria!
Incidentally, Katalina Kastravet from Peas and Peonies included my Canned Sardine Fish Cakes recipe in her list of 15 Amazing Ways To Make Fish This Season on BuzzFeed around the same time. Thanks so much Katalina! (I L.O.V.E your Mahi-Mahi recipe btw!)
These 2 little events attracted many, many, many curious asparagus and sardine lovers to my humble website and made it super busy here! And busy is nice! Busy gives me that energy kick, which is so in tune with new blooms everywhere and Spring time! Happy days, my friends! Very, very happy! Ok, let’s get back to the plum tart now!
Her Sweetness, the Tart. The Plum Tart.
Did I tell you how super easy it is to make? You can chop the pastry ingredients with a knife before bringing them together with your hands and kneading into a dough ball or be lazy and use a food processor with the chopping blade to combine them this way first. Your choice.
Either way it will only take minutes to make an even dough ball. (Make sure your butter is well chilled, so it doesn’t make a sticky mess instead!) Then place the dough in the fridge for about 30 min, or in a freezer for 20 if you are in a rush. Next, roll it out, or push down to the shape of your baking tray. The rest is a breeze!
Plum Tart baking notes:
- You can make this tart with a regular, all purpose flour and if this is what you’re doing, skip the addition of water and the gum.
- If you want to use all purpose, gluten free flour in the tart dough, add 3-4 tbsp of water to the dough. You might need a little more, depending on the flour blend you’re using. I like Bob’s Red Mill Gluten Free All Purpose Baking Flour and King Arthur Flour Multipurpose Flour and in this recipe 4 tbsp water will do a good job with either of these two. Bob’s Red Mill GF doesn’t contain any Xanthan Gum – you’ll need to add 1 tsp of it to your plum tart recipe. Please refer to the ingredients list on the packaging of your GF flour to establish whether the Xanthan Gum, or an equivalent has been already included.
- Because of the doc’s recommendation, for the first time I used a sugar substitute Xlear Xylosweet in this recipe. It worked well and you use it in 1:1 proportions of regular sugar, but if you can, use brown sugar over the fruits. Brown sugar brings out the best in fruits in tarts!
- I love plums and, just like apples or pears, they are a natural choice for me when it comes to making a simple fruit tart. You are welcome to experiment with any fresh, stone fruit you like, but if you notice that your fruit is very ripe and juicy it might be safer to blind bake your pastry first for 10 min before layering the fruit over it. Sometimes the best way to go about very ripe fruit is to make a Kompot or Kisiel instead of putting it in a tart. Anyway, if you’re after a tart and your fruit is super juicy, blind bake your pastry first!
- One more thing! What I didn’t include in my plum tart this time (this is why you can’t see it in the picture), but I definitely recommend and it is included in the recipe down below, is the use of the egg whites and making a lovely marshmallow like plum duvet. Yum…
- And the last, but not least: When you serve your plum tart, don’t be shy on cream! Whipped or poured – tarts love cream!
- 2 cups all purpose gluten free flour (I like Bob's Red Mill Gluten Free All Purpose Baking Flour and King Arthur Flour Multipurpose Flour)
- 1 cup chilled, unsalted butter
- 4 tbsp cold water
- ½ cup sugar, or Xlear Xylosweet
- Pinch of salt
- 2 egg yolks
- 8 plums (about 2 cups liberally sliced fruit)
- 4 tbsp sugar (or more if your fruit is on the sour side), or Xlear Xylosweet
- 1 tsp cinnamon
- 2 egg whites
- Small pinch of salt
- ⅓ cup powdered sugar, or Xlear Xylosweet
- On a clean and dry work surface, using a large, wide bladed knife, chopp all the dough ingredients together, making sure that the butter pieces become smaller and smaller as you incorporate it into the flour.
- Keep bringing the flour into the middle with the blade of your knife and chopping the butter pieces in all directions and across the middle. When you feel like the butter pieces are small enough start bringing the dough together and knead it into an even dough ball.
You can also simply place all the dough ingredients in a food processor with the chopping blade and pulse them into a dump sand texture. Then remove from the food processor onto a dry surface, knead it into an even dough ball.
- Wrap the dough ball in cling film and place in the fridge for at least 30 min. The dough can also be stored refrigerated overnight or frozen for up to 2 weeks if you are not making the tart on the same day.
- Remove the dough from the fridge and slice ¼ off and place the smaller piece back in the fridge.
- Roll the larger piece of pastry out to the shape of your baking tray, no thicker than ¼ inch in thickness, and line at the bottom of that tray (if the dough is too cold and too tough to handle leave it on the counter for a few minutes to warm up and soften a bit). There is enough dough for 6” by 12” or equivalent size tray. You can tear the excess of the dough off and put in the fridge with the rest of the dough.
Place the baking tray with the dough in the fridge while you prepare fruit and egg white cover.
- Preheat oven to 180C.
- Beat the egg whites with a pinch of salt. When the egg whites become slightly stiff, add the powdered sugar and beat for another few minutes until well combined, but not super stiff. You are looking for firm picks and velvety sheen in the egg whites.
- Toss the fruit with the remaining sugar and cinnamon together and layer them in the baking tray lined with the dough.
- Spoon the beaten egg whites on the top and, using the largest eyes on the grater, grate the remaining ¼ of the dough you reserved earlier, evenly over the top of the egg whites.
- Bake for 40 min or until golden brown at the top.