7 tablespoons unsalted butter, cold and cut into 1/2-inch pieces.1/2 teaspoon vanilla extract (not flavoring).8 to 10 fresh plums, about 2 pounds enough to make 3 cups when cut into halves or quarters.Follow the recipe exactly, although you may need a little more sugar to sprinkle on the fruit-filled tarts. This recipe can also be used to make four individual 4-inch tarts. Use it to flatten the bottom and also press the dough into the crimps of the tart pan's edges. Its coarse texture will add an appealing texture to the pastry dough and its color will add visual appeal to the finished tart.įinally, the bottom of a flat measuring cup is a perfect tool to help distribute and press the crumbly dough into the tart pan. Use yellow cornmeal, the kind you use to make cornbread. No matter which kind of plums you use, the goal is to have all the pieces be about the same size. It's also fine to have a mix which makes for a pretty, and multi-colored appearance. If you choose larger red or yellow plums, cut these into thirds or quarters after pitting and trimming them. If you choose tiny, dark blue Italian plums you'll cut these in half, removing the pit and trimming out any remains of the stem. You can use any fresh plums to make this tart and the number you'll need will depend upon their size, although 2 pounds is usually about right. No rolling pin is necessary as the dough is simply pressed into a tart pan with your fingers and the flat bottom of a measuring cup. This tart uses an old-fashioned cornmeal pastry dough that has a satisfying texture and is easy to make in a food processor. Spooning Sugared Plums Into a Par-Cooked Tart Crustįresh plums are one of fall's best rewards with flavors that combine sweet and tangy, making them a perfect centerpiece for a simple fruit tart.Patting the Cornmeal Dough Into a Tart Pan.
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