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My Favorite Summer Plum Tart
This has been my favorite summer fruit dessert ever since Amanda Hesser, founder of Food 52 showed me her technique using glorious peaches. For me, plums are the perfect balance of sweet and tart — but you can use any stone fruit or give it a try with pears or apples to take it into fall!
The crust is tender and just a touch savory, and the filling is glossy on top and bursting with sugary caramelized juicy goodness underneath. Plus no dough rolling or fancy technique needed to nail a seriously impressive result. Because we’re busy little dessert connoisseurs, and this is what we like.
My Favorite Summer Plum Tart
Ingredients:
Crust:
3 cups all-purpose flour
1 tsp kosher salt
2 tsp sugar
¼ cup whole milk
½ cup olive oil
½ cup avocado oil
2 tsp vanilla extract
Tart Filling:
2 tbsp cold, unsalted butter, sliced into 8 small pieces
2-3 tbsp flour (depending on how juicy your fruit is)
¾ cup sugar
¼ tsp kosher salt
12 plums, pitted and quartered or sliced
Instructions:
•Preheat the oven to 425F.
•To make the crust, whisk together the dry ingredients in a large bowl. In a separate bowl, whisk together the wet ingredients until pale yellow and creamy. Use a fork to just combine the wet with the dry to create a sandy, crumbly texture.
•Press the crumb mixture in an even layer into the bottom of a tart pan (a removable base is the best way to ensure a smooth release after cooking!). Place on a baking sheet in the refrigerator to keep chill while you make the filling.
•To make the tart filling, combine butter, flour, sugar, and salt in the same mixing bowl that you used for the wet ingredients. Use your fingers to pinch the butter into the sugar mixture to create a pebbly texture. Place this crumb mixture in the refrigerator until ready to use so the butter doesn’t get too warm.
•Remove the baking sheet with the tart pan from the refrigerator. Arrange the plums in the tart pan, cut side up, filling any open space but leaving frut in a single layer for even cooking. Take the crumb mixture out of the fridge and sprinkle handfuls of it over the fruit evenly.
•Bake the tart for 40-45 minutes or until crust is crisp and golden brown and plum juices are thick and bubbling. Remove from the oven and let cool 10 minutes, then remove from the tart pan and let cool another 10-20 minutes until filling is set. Slice and enjoy warm or at room temperature – both equally divine!
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