A delicious cornmeal pastry crust is the bed for seasonal vibrant, sweet plums. Plum Tart with Cornmeal Crust is easy to make and deliciously rewarding to eat.
I’m showcasing the sweet plums of the season in this free-form tart. What I love about making free-form tarts is not needing a tart pan. You can make this tart rectangle or round, like my Blood Orange Galette.
Using my go-to shortcrust pastry recipe, I jazzed it up by adding cornmeal. This adds a delicious, cornbread flavor to the crust. If you want to use your favorite puff pastry, this would be delicious also.
What type of cornmeal?
Cornmeal comes in a fine and coarse grind. If you used a medium coarse cornmeal there will be a noticeable bite. With the fine, there will be less with the same flavor using either.
You can pretty much use any jam or preserves to brush on the Plum Tart with Cornmeal Crust. You will want to do this while warm, right out of the oven. I would stay away from strawberry and raspberry as they may turn the crust red.
When it comes to choosing the plums, pick the ones on the firm side as they stand-up better to baking and won’t turn mushy.
If you’ve tried this Plum Tart with Cornmeal Crust or any other recipe on the blog, then don’t forget to rate the recipe and let me know it turned out in the comments below. I love to hear from my readers!
- 1 ½ cups (192 grams) all-purpose flour, plus more for rolling out pastry
- ½ cup (64 grams) medium or fine coarse cornmeal
- 2 teaspoons granulated sugar
- 1 teaspoon salt
- ¾ cup (96 grams) unsalted butter, cold, cut into small cubes
- 1/2 cup (64 grams) cold water
- 6 plums, pitted and sliced
- 2 tablespoons unsalted butter, melted
- 1 ½ teaspoons granulated sugar
- 2 tablespoons preserves or jam of your choice
- To a food processor fitted with a metal blade add the flour, cornmeal, sugar, salt and butter. Pulse until it resembles breadcrumbs. With the processor running, drizzle in the cold water until it start so clump and come together.
- Remove the dough from the processor and form into a ball. Wrap in plastic wrap and refrigerate for 1 hour.
- Line a baking sheet with parchment paper and preheat oven to 400 °F/205°C.
Dust a clean work surface with flour.
- On a floured surface, roll the dough to a 9 x 14 inches (23 x 35 cm) rectangle. Roll the pastry over the rolling pin and transfer to the baking sheet. Refrigerate.
- Slice the plums and arrange on the pastry leaving a border.
Brush the top of the fruit and edges of the pastry with the melted butter and sprinkle with sugar.
Bake for 30 minutes until the pastry is browned. Remove from the oven.
- Add the preserves to a heatproof bowl and microwave for 20 seconds. Brush over the entire tart to make it glossy. Serve warm or room temperature.