Make this Plum Tart for Dessert
French author, Mirelle Guiliano who wrote French Women Don’t Get Fat shared the following in a blog post about plums. “In France, there is practically a national obsession, for both taste and health purposes, with the many varieties of plums that appear from late summer into fall each year.”
Good news, plums are healthy, full of vitamins and low in calories. However, since I cannot resist buying the fresh plums and apricots at the farmers market, it was time to make something with all the fruit. Enjoy this plum tart for dessert.
Plum Streusel Tart
For the Jam: *
- 12 oz (340 g) Purple Plums pitted and chopped
- 1 Apple peeled and grated
- 1 cup (225 g) Sugar
For the Crust:
- 1 cup (225 g) Flour
- 2 tbsp Sugar
- 1 stick (115 g) Cold unsalted butter cut into 16 pieces
- 3 tbsp ice water
- 4 oz (115 g) Speculoos Cookies
- 2 oz (60 g) Ground Almonds
- 4 tbsp Butter
For the Jam:
- Mix the chopped plums, grated apple, and sugar in a small saucepan and bring to a boil. Reduce heat and simmer until jam is thick-ish — about 15 minutes. Let cool.
- Transfer the jam to a ceramic bowl, cover, and refrigerate until ready to use. Can be made two days in advance. (Note: I ran the jam through the large holed-disc of my food mill. This isn’t necessary – it just removes most of the skins.)
For the crust:
- Mix the flour and sugar in the bowl of a food processor, then add butter, and pulse 12 times.
- Add the water and then process until dough forms a soft ball.
- Press the dough into a 9-inch tart pan.
- Place the pan with the crust into the refrigerator for 15 minutes.
- Preheat oven to 350°F.
- Once crust has chilled, prick the bottom all over with a fork, line it with foil and fill with pie weights (I use dried beans), and bake for 25 minutes.
- Remove from the oven, then take away foil and weights. The crust should be lightly golden. Let cool.
- Crush the cookies in a mortar and pestle (or food processor) and mix well with the almonds.
- Add the chilled butter in pieces and, using your fingertips, mix the butter with the crumbs to make a streusel topping.
- Spread crust with the jam (using all of it) and top with the streusel mixture.
- Bake for 30-35 minutes, until nicely browned.
- Let cool, and slice. A small scoop of vanilla ice cream wouldn't hurt.
In Provence, the annual fruit parade starts with strawberries and cherries and ends with apples and pears. Somewhere in the middle of the summer after apricots, peaches and nectarines, the plums make their appearance. Plums come in a multitude of colours and sizes. Some of the popular varieties include; Reine Claude verte (greengage) and the small yellow Mirabelle. The oblong purple Italian plum (la quetsche in France) are called fresh prunes. The round red, black varieties are considered Japenese plums.
Dried plums are called prunes. The prunes made with Ente plums from Agen, in central France, even have an IGP (Protected Geographical Indication). However, the pit of fresh prunes are easy to remove (freestone), whereas, with plums, the seed is harder to remove (clingstone).
Other Recipes with Stone Fruit:
Tarte aux Prunes – Prune Plum Tart Dessert for Fall
Pêche Peach Melba with Raspberry Coulis
Apricots with Dark Chocolate Ganache and Tarragon