Unfortunately, the plums required for this recipe hardly put a dent in her inventory; only a little more than a pound is needed. With different varieties of plums and pluots (a cross between a plum and an apricot), some orange zest, lemon juice, and sugar, this rustic plum tart is bright and delicious, and a great way to put some extra plums to work! I’ve updated the recipe to include instructions for making my favorite homemade pastry crust. The crust is made with flour, sour cream, butter, and salt and sugar. It’s incredibly easy to put together and roll out, and makes a tender, flaky crust. You can use store-bought dough or a store bought flat crust if you want, but if you are up for trying an easy to make homemade crust, I recommend this one! If using salted butter, omit the salt in the crust.
1 1/4 cup (160 g) all-purpose flour 1 teaspoon sugar 1/2 teaspoon salt 1/4 sticks (137g) unsalted butter, cut into cubes 1/4 cup (57ml) sour cream 1 egg, beaten, for egg wash (optional) 1 teaspoon cream for egg wash (optional) Coarse sugar for sprinkling (optional)
Filling:
6 to 8 tart plums and/or pluots, pitted and sliced (about 570g) 1/3cup (70g) sugar 1/8 teaspoon cinnamon 1 teaspoon lemon juice 1 teaspoon orange zest (or lemon zest) 1 teaspoon quick tapioca, or 1 tablespoon flour (for thickening)
Add the sour cream to the mixture and mix in with a fork. Gather the dough into a ball with your hands and flatten into a disk shape. Wrap with plastic wrap and chill for at least an hour (it will need chilling to firm up) before rolling out.
