Rustic Plum Tart with Cornmeal Crust

A square slice of plum tart on a spatula

Rustic Plum Tart with Cornmeal Crust

A rustic, free-form Plum Tart that brings together juicy plums and a buttery, nutty pastry. Using a blend of flour, cornmeal, and cold butter, this forgiving galette offers a subtle cornbread crunch that pairs beautifully with fresh stone fruit and preserves.

Course Dessert

Cuisine American

Prep Time 1

Cook Time 3

Total Time 1 3

Servings

Calories 155

Author Janette

Ingredients

For the Pastry:

1 ½ cups (194 grams) all-purpose/plain flour plus more for rolling out pastry
½ cup (64 grams) medium or fine 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

For the Filling:

6 firm 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:

Pulse the flour, cornmeal, sugar, salt, and cold butter together until the mixture resembles coarse breadcrumbs.
With the motor running, slowly drizzle in the cold water just until the dough begins to clump and hold together. Remove the lid and squeeze some of the dough with your hand, if it’s stays together it is ready.

To Make the Pastry by Hand:

Whisk the flour, cornmeal, sugar, and salt in a large bowl, then cut in the cold butter using your fingertips or a pastry cutter until crumbly.
Drizzle in the cold water, stirring with a fork until the dough forms a cohesive mass when squeezed in your palm (you may not need every drop of water).

Shape and Bake:

Shape the dough into a disk, wrap tightly in plastic wrap, and chill in the refrigerator for 1 hour.
Preheat your oven to 400°F (205°C) and line a baking sheet with parchment paper.
On a lightly floured work surface, roll the chilled dough out into a 9 x 14-inch (23 x 35 cm) rectangle. Drape the pastry over your rolling pin to carefully transfer it to the prepared baking sheet, then pop it back into the fridge to stay cold while you prep the fruit.
Arrange your sliced plums down the center of the pastry, making sure to leave a clean border all the way around the edge.
Brush the exposed pastry crust and the tops of the plums with the melted butter, then evenly sprinkle with the 1 ½ teaspoons of sugar.
Bake for 30 minutes until the edges of the crust is golden and crisp. Remove from the oven and transfer to a wire rack to cool slightly.
Warm your preserves in a small saucepan over low heat (or in a microwave-safe bowl for 20 seconds) until loose and glossy, then brush it generously over the fruit and crust.

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