Wednesday, August 27, 2014

Rose-Scented Plum Crumble Tart

Good News, Everyone!  I'm a baker again!!  As in, professionally.  And also, much more frequently personally too.  It's amazing how doing what you love and feeling happy with your life puts some pep in your step to do more things you love... after a nap, of course.  I do often work at 3 am.  Expect to see a lot more recipes in the near future! Starting with this beautiful, easy dish from Martha Stewart, which I knew I had to make when a coworker made it and brought in a slice, and I had some plums wasting away at home!


1 1/4 cups all-purpose flour, plus more for dusting
1/4 cup granulated sugar
1/8 teaspoon coarse salt
1 stick cold unsalted butter, cut into small pieces
2 large egg yolks
1 tablespoon ice water

2 pounds mixed small plums, halved and pitted
1/3 cup granulated sugar
1/3 cup packed light-brown sugar
2 tablespoons cornstarch
Pinch of coarse salt
1 teaspoon rose water

1/4 cup packed light-brown sugar
4 tablespoons unsalted butter, room temperature
1/2 cup all-purpose flour
1/4 teaspoon coarse salt


Crust: Pulse flour, sugar, and salt in a food processor to combine. Add butter; pulse until mixture resembles coarse crumbs. Add yolks and ice water; pulse until dough comes together.  You don't want to over-blend your dough, like I did because my teeny tiny food processor couldn't really accommodate that much volume, so the dough at the bottom was completely blended.  If, when you pat out the dough into a disk, you can still see streaks of butter, that's good and will lead to a flaky crust.  After patting out the dough, wrap in plastic, and refrigerate at least 1 hour or overnight.

Let dough stand at room temperature until pliable. Roll out on a lightly floured surface to a rough 13-inch round, about 1/4 inch thick. Fit into an 11-inch fluted tart pan with a removable bottom. Or, if you don't have one of those on handy and don't care about getting your tart out in one piece, any pie or cake pan.  Fold over and tuck overhanging edges into pan. Freeze until firm, about 1 hour.

Filling: Toss to combine plums, both sugars, cornstarch, salt, and rose water in a bowl. Spread in tart shell in a single layer.

Crumble: Combine brown sugar, butter, flour, and salt in a bowl and mix with fingertips until clumps form. Crumble evenly over filling.

Preheat oven to 400 degrees with rack in lower third. Bake on a rimmed baking sheet until juices are bubbling and topping is browned, about 50 minutes. Let cool completely.  This tart is delicious both cold out of the refrigerator or heated in the oven and served with a scoop of ice cream, and makes an equally good dessert and breakfast.  But then, I have a pretty loose definition of breakfast.


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