Julia’s Plum Tart
Simple and gorgeous
Ingredients – Makes one 10” tart
1 sugar crust (recipe below)
4 cups Santa Rosa or Elephant Heart plums, pitted and quartered
¾ cups sugar
zest of 1 Meyer lemon
1 Tbs. Meyer lemon juice
· Roll the sugar crust and set it into your tart pan. Refrigerate for 20 minutes or longer.
· Toss the plums together with the sugar, Meyer lemon juice and zest.
· Let sit for 1 hour on the counter. The plums will render juice.
· While the plums are resting, preheat your oven to 325 degrees.
· Prick your tart shell with a fork or line the pan with pie weights, and pre-bake the shell for 15 minutes.
· Strain the plums, reserving the juice.
· Place the juice in a small saucepan and reduce over medium heat for a few minutes, until sugar is dissolved and juices become syrupy.
· Place the plums on the tart shell and top with the syrup.
· Bake at 325 degrees for an additional 30 minutes.
Pate Sablée – Sugar Crust
Pâte Sablée is rich and crumbly, (Sablée is the French word for sandy). If the dough feels too firm when you're ready to roll it out, let it stand at room temperature for a few minutes. If, on the other hand, the dough becomes soft and sticky while rolling, don't hesitate to re-chill it until it becomes easier to work with. Better to re-chill than to add too much flour, which will damage the delicate, crisp texture of the dough. Bake the tart shell in a tart pan with a removable bottom and fluted sides about 1 to 1 1/8 inches high. Smart & Final sells parchment paper in sheets, much easier to use and more economical than the rolls sold in supermarkets.
Ingredients for one 10” tart, serves 8
Use this tart shell for fruit tarts, and pies that do not require baking as the shell is cooked without the filling.
2 tsp. vanilla extract
¾ cup powdered sugar
½ tsp. salt
8 ounces flour, or 6 ounces flour + 2 ounces almond meal
5 ounces butter
· Sieve the powdered sugar and flour, separately.
· In a food processor, mix together the egg and butter.
· Add the sugar, then the almond flour. Mix together.
· Then add the salt and the flour, mixing as little as possible to bring the dough together.
· Flatten your dough and cover it, to place in the fridge for a minimum of 1 to 2 hours.
· Roll it between two sheets of parchment paper, lift from paper, and place it in a tart mold.
· Prick some holes at the bottom and place in the fridge again for 30 minutes.
· Cook it in a preheated oven at 325 F for about 25 minutes, until golden. Cool in the pan or on a rack.