© Dina Avila 2013
Take one look at this tart and you can see that I’m craving fall. Dark, warm colors, hints of rosemary. We’ve been having an endless summer here in Portland, and while the city is alive with folks geeked out to the gills in vitamin D giddiness, I’m ready for cooler weather. Long sleeves, the smell of damp earth and bowls of warm, root-laden soup.
A couple of weeks ago a colleague and fellow food photographer about town, David Reamer, sent me an email inviting me to collaborate on a side project he has called Catching the Ox. Basically, we pick a subject somehow related to food, ours being stone fruit, and shoot it as we see fit. Enter this tart. It is incredibly easy to make and will absolutely knock your socks off. I took it to a BBQ and had strangers stop me in the kitchen praising this tart. This is the tart that impresses your friends and makes you new ones. No kidding. I’m almost considering not sharing the recipe with you and keeping it as my secret tart recipe.
I kid :)
Rosemary Plum Tart
Adapted from Epicurious
The two changes I made in this recipe was the addition of fresh rosemary,
and a generous hand with the lemon juice and zest.
Oh, and I halved the recipe and used black plums instead of Italian.
For the pastry dough:
1 1/2 cups all-purpose flour
1 stick plus 1 tablespoon cold butter, cut in to chunks and placed in the freezer
1/4 cup sugar
1/2 teaspoon salt
Zest from one lemon
2 egg yolks
For the filling:
1/2 cup sugar
1 1/2 tablespoons corn starch
2 lbs black plums halved, pitted and sliced
Juice from one lemon
1 tablespoon fresh rosemary, chopped
For the dough:
Combine all of the dough ingredients, except for the yolks, in your food processor and pulse until the mix becomes a coarse meal. Pulse in the egg yolks and process until the dough begins to clump into a ball.
Turn the dough out onto a work surface and cut into two portions.
Using the heel of your hand , smear each portion forward to distribute the fat.
Bring the two portions together in to a ball.
Depending on the type of tart pan you’re using, line a tart pan with parchment paper up the sides with corners sticking out (see photo), butter and lightly flour it.
Using lightly floured fingers, press the ball of dough into the tart pan and spread evenly on the bottom and up the sides. You want it to be about 1/4 inch thick and go up the sides of the pan about 1/8 of an inch.
Place the tart in the fridge and chill for about 30 minutes.
For the filling:
In a large bowl, stir together the sugar and cornstarch.
Gently stir in the plums, lemon juice and fresh rosemary.
Set aside, for about 30 minutes. Stir occasionally.
Warm your oven to 425.
Place the plum halves, skin side down, in the tart pan in circular rosette pattern.
Tuck in any remaining plum bits into any gaps you see.
Pour the juice from the bowl evenly over the plums.
Bake in the oven for 15 minutes, reduce heat to 375, cover the tart loosely with foil and bake for another 40 minutes until the juices are gently bubbling and the plums are tender when poked with a knife.
Brush the juices over the plums and cool the tart completely on a rack before removing from the pan. If you used parchment paper, you can just pull up on the corners of the paper (gently!) that are sticking out of the pan.
Serve at room temp with an optional dollop of creme fraiche.