Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, cold and cubed
- ¼ cup granulated sugar
- ¼ teaspoon salt
- 3-4 tablespoons ice-cold water
- 4 cups ripe plums, pitted and sliced
- ¾ cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon lemon juice
- Optional: a pinch of cinnamon or nutmeg for added warmth
- Egg wash (1 beaten egg with a teaspoon of water)
Instructions
- In a large bowl, combine the flour, sugar, and salt. Add the cold, cubed butter and blend with a pastry cutter or fingertips until mixture resembles coarse crumbs.
- Gradually add ice-cold water, one tablespoon at a time, mixing just until dough forms. Avoid overmixing.
- Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat oven to 375°F (190°C). Roll out dough on a floured surface into a 12-inch circle and fit into a tart pan. Trim excess dough.
- Poke the crust with a fork, line with parchment paper, fill with pie weights or dried beans, and bake for 15 minutes. Remove weights and parchment, then bake an additional 10 minutes until golden. Cool slightly.
- In a bowl, toss sliced plums with sugar, cornstarch, and lemon juice. Add cinnamon or nutmeg if desired.
- Pour plum filling into the pre-baked crust, spreading evenly.
- Brush the crust edges with egg wash. Bake at 375°F (190°C) for 35-40 minutes until bubbly and crust is golden.
- Allow the tart to cool before slicing, to let filling set.
Notes
- Use ripe, fresh plums for best flavor and texture.
- Ensure the crust is thoroughly chilled before baking to prevent shrinking.
- For a more decorative option, create lattice patterns on top of the filling.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice of 8
- Calories: 275 Kcal
- Sugar: 20g
- Sodium: 30mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 35mg