Plum Tart with Rosemary Streusel
A tart made with summer plums and rosemary. Plums create a filling that's beautifully red, slightly sour and wonderfully juicy. The rosemary streusel topping makes it just sweet enough and adds a surprising herbaceous note.
Yield: 8
Equipment
- 9" tart pan, preferably with a removable bottom.
Materials
For the Crust
- 1 cup (125 g) all-purpose flour
- 2 tablespoons (20 g) yellow cornmeal or polenta, finely ground
- 2 tablespoons (30 g) sugar
- ½ teaspoon salt
- ½ cup (113 g) butter, cubed and chilled (1 stick)
- 2-4 tablespoons ice water
For the Rosemary Streusel Topping
- ½ cup (63 g) all-purpose flour
- ¼ cup (50 g) sugar
- ½ teaspoon rosemary, finely chopped (a small sprig)
- ¼ teaspoon salt
- 2 ounces (61 g) butter, cubed and chilled (half a stick)
For the Filling
- 1½ pounds (700 g) plums, cut into 6 or 8 wedges (8-9 slightly underripe plums)
- ⅓ cup (80 g) sugar
- 1 tablespoon (9 g) all-purpose flour
- ¼ teaspoon salt
Instructions
- Make the crust. In a food processor, add the flour, cornmeal, sugar and salt. Pulse a few times to combine. Add the butter cubes and pulse until butter is the size of peas. Add 2 tablespoons ice water and pulse just until dough starts to come together. Take a small handful and press. If it holds together then dough is ready. If not, add another tablespoon of water and pulse again.
- Turn dough out onto a large piece of plastic wrap or waxed paper. Lifting the sides of the wrap or paper, press dough into a flat disk. Wrap it with the plastic or waxed paper and chill in the freezer for 15 minutes. (If making dough ahead, chill in refrigerator.)
- Make streusel topping. In the same food processor, add the flour, sugar and rosemary. Pulse to combine. Add butter and pulse until it looks like fine crumbs. Pour into a small bowl and set aside in the refrigerator.
- Combine all the ingredients for the filling in a large bowl. Gently mix together. Set aside.
- Roll out dough. Place dough disk in between two large sheets of parchment or on a well- floured surface. Roll dough out into a circle that is larger than the 9" tart pan.
- Lift off one sheet of parchment and flip dough onto the pan. (If dough is too soft, place in refrigerator for 15 minutes to harden.) Lift away the remaining parchment. Ease dough into the corners of the pan and press in place with your fingers. Cut off excess dough. Fix any cracks or tears with excess dough. (If rolling dough out on a floured surface, roll dough onto your rolling pin and roll it onto the pan.) Using a fork, prick holes all over the bottom of the crust. Set pan in the freezer to firm up for 10 minutes.
- Preheat oven to 400°F (204°C) with a rack set in the middle of the oven. Using hands, shingle plum slices into the prepared pan. Leave the juices behind in the bowl. They should be in a single layer and tightly arranged. Spoon the streusel topping over plums (it will seem like a lot). Place tart on a rimmed baking sheet and bake for 40-45 minutes or until golden brown. Filling will be runny while hot. Cool for 1 hour on a wire rack before serving.
Notes
-to make the crust dough without a food processor, combine the dry ingredients in a large bowl. Add butter cubes and rub in butter with fingers or use a pastry blender. Sprinkle over ice water and stir with a spoon until dough comes together.
-use slightly underripe plums as they hold their shape and have a nice tartness to them.
-after tart has cooled, to remove from the pan, take the tip of a paring knife and poke it between the crust and the pan. This will help loosen it from the pan. Set tart over a large canned good (like tomatoes) or bowl and push the outer ring of the pan down. Use two spatulas to transfer to a serving plate or leave tart on the pan base.
-crust and streusel topping may be made 2 days ahead and stored in the refrigerator, tightly wrapped.