Plum Tart with Cornmeal Crust
Cornmeal crust is topped with sliced plums and baked.
Ingredients
- 1 ½ cups (194 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
- ½ cup (118 ml) 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
Instructions
To a make the pastry in a food processor:
- 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.
To make the pastry by hand:
- Add the flour, cornmeal, sugar salt and butter to a large bowl. Using your fingertips (or a pastry cutter) rub the butter and flour until it resembles breadcrumbs. Drizzle in the water and mix using a fork until the it starts to come together and holds together when pressed in your hand.. You may not need all of the water.
- Remove the dough 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. 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.
Video
Nutrition
Serving: 1slice | Calories: 144kcal | Carbohydrates: 25g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 194mg | Fiber: 1g | Sugar: 6g