The elegant simplicity of this tart speaks for itself. Nothing more that I could say matches its delightful tastes and textures. Enjoy. Dena
FRESH PLUM AND HONEY TART
Yield: One 11-inch tart, About 8 Servings
For the tart dough:
- 2 cups all-purpose flour
- ½ t. salt
- 1 T. sugar
- 12 T. cold, unsalted butter, cut into small pieces
- ⅓ to ½ cup ice water, as needed
For the filling:
- 3 to 4 T. butter, as needed
- ½ cup fresh white bread crumbs
- 12 to 16 ripe plums, rinsed, stems and cores removed
- 2 T. honey
- ⅛ t. ground cloves
- ¼ t. ground cinnamon
- 1 T. sugar
Fresh cream or vanilla ice cream (optional)
- To make the tart shell, mix the flour, salt, and sugar together in a bowl. Cut in the butter by hand or using a mixer with a paddle attachment, leaving some pea-sized chunks. Sprinkle the ice water over the top by the tablespoon and toss it with the flour mixture until you can bring the dough together in a ball. Press it into a disk and refrigerate for about 15 minutes.
- Line the outside of an 11-inch tart pan with aluminum foil.
- To roll out the dough, place the dough on a lightly floured counter and roll into a 14-inch circle about ⅛-inch thick. Fold it into quarters, then place the folded edge in the center of your tart pat. Unfold the shell and form it in to your pan, folding over and crimping the edges, trimming the dough as needed. Chill for one hour.
- To assemble and bake the tart, preheat oven to 400 degrees F.
- Melt one tablespoon butter in a small skillet, add the bread crumbs, and cook over low heat until they’re golden and crisp. Scatter them in the center of the of the tart shell.
- Cut the plums in half and each half into thirds. Lay them in concentric circles, cut side up, in the tart shell. Heat the honey with 2 tablespoons butter and spices in a small pan, then drizzle it over the figs. Sprinkle the sugar on top.
- Bake until the crust is golden and the juices are seeping from the plums, about 35 to 45 minutes.
- Serve warm or at room temperature garnished with fresh cream or ice cream.
Note: This recipe was adapted from Vegetarian Cooking for Everyone by Deborah Madison. It is equally good when fresh figs are substituted for the plums.