WEEK 13: YOUR BEST FRUIT TART
Savory Plum Tart
Photography by Sarah Shatz
BY JACKIEK | MAKES ONE 9-INCH TART
A&M: One mark of a great recipe is when each component is terrific in its own right. The pastry for this tart is beautiful and lovely to work with (as long as it’s chilled). The caramelized onions are delicious. And the way the plums are cooked—quickly sautéed with sugar added during the last moments—is a great technique for sautéing fruit. The edges brown, the fruit warms through without falling apart, and the tiny sprinkling of sugar forms a light glaze. JackieK’s tart would make an impressive hors d’oeuvre—one whose components can be made in advance, then assembled just before guests arrive—or a last course for people who aren’t big dessert eaters.
TART SHELL (BASIC PÂTE BRISÉE)
1 cup all-purpose flour
½ teaspoon salt
8 tablespoons unsalted butter, chilled and cubed
1 large egg
PLUM FILLING
1 tablespoon extra virgin olive oil
½ yellow onion, thinly sliced
Pinch of salt
1 tablespoon unsalted butter
2 firm plums, pitted and thinly sliced
1 teaspoon sugar
1 tablespoon mascarpone
1 teaspoon honey
1 teaspoon balsamic vinegar
1 tablespoon thinly sliced fresh basil
- To make the tart shell: Combine the flour and salt in the bowl of a food processor. Add the butter and pulse for about 5 seconds until well combined. Pour in ¼ cup ice water and pulse just until the dough forms a ball. Note: This can also be done by hand. Use your fingertips to blend in the butter, but be sure to work quickly so it doesn’t melt.
- Form the dough into a ball and wrap in plastic. Freeze 1 hour or refrigerate overnight.
- Heat the oven to 400°F. Roll out the dough onto a floured work surface to create a circle 1/8 inch thick. Invert a 9-inch plate over the dough to mea sure the size of the tart and cut out a circle. Set the dough onto a silicone baking sheet or a baking sheet lined with parchment paper. Crimp the edges of the dough to make a decorative edge. Don’t worry if the tart doesn’t look perfect—it’s supposed to be rustic.
- Set a piece of aluminium foil over the dough and fill with dried beans. Leave the edges exposed. In a small bowl, whisk together the egg and 1 tablespoon water. Use a pastry brush to lightly coat the edges with egg wash.
- Bake the tart dough for 8 minutes. Remove the foil and the dried beans, and use a fork to dock the bottom of the tart. Return the tart to the oven and bake for 10 minutes, or until cooked through and lightly browned. Cool to room temperature.
- To make the plum filling: Heat the olive oil in a large sauté pan set over medium heat. Add the onions, season with salt, and cook, stirring often, until soft and caramelized, 15 to 18 minutes. Remove the onions from the pan.
- Increase the heat to medium-high. Melt the butter in the pan, then add the plums. Cook, stirring often, until lightly roasted, about 5 minutes. Stir in the sugar and cook 2 minutes longer, then remove from the pan and cool to room temperature.
- To assemble the tart: Begin by spreading the mascarpone over the cooled tart shell. Top with a layer of caramelized onions, then arrange the plum slices in a fan shape. Drizzle the honey and balsamic vinegar over the top and garnish with the thinly sliced basil. Serve at room temperature.
Photography by Sarah Shatz
TIPS AND TECHNIQUES
JackieK said: “This tart is delightful as an appetizer or as dessert.” If serving it for dessert, sprinkle on a little more honey and a little less balsamic vinegar.
ABOUT THE COOK
Chicago-based Jaclyn Kolber wears many hats: “Chef, food writer, recipe tester, food stylist, and culinary instructor for kids.” Here’s her blog: Foodie Reflections (www.foodiereflections.com).
Her favorite cookbook: “The Flavor Bible.”
WHAT THE COMMUNITY SAID
MrsWheelbarrow: “I’ve been dreaming of this tart since last summer when I think I made it ten times during plum season. Plums are not quite in the markets yet, so this week I made the tart with apricots. Yum. It’s a brilliant recipe and I expect I’ll make it at least ten more times this year.”