Plum Rhubarb Tart
July 23, 2012 § Leave a comment
As promised, more plums!
Picking plums is always risky business for me. I usually use a fruit picker to get plums off my parent’s tree, but I’m starting to think this isn’t the best method. For every two plums I successfully capture in the picker, I always shake at least one plum off the tree. This makes for exciting, but wasteful, plum picking, as I duck and weave under the falling fruit. Next year I may try using a ladder!
I think I was inspired to combine rhubarb and plums because I have a single, young rhubarb plant growing in my garden. The rhubarb was looking pretty wimpy for the past few weeks, and I pretty much forgot about it. And then, just as plums came into full swing the season, my rhubarb made a comeback! It is still way too small to harvest, but it is looking strong, and I think it deserves a bit credit for this recipe.
Whatever the inspiration, I hope you enjoy! And don’t be wary of the tartness of combining plums and rhubarb…with just a little bit of sugar, it makes a delicious dessert!
Plum Rhubarb Tart
Adapted (and combined) from Plum and Pluot Galette, Chez Panisse Café Cookbook & Rhubarb Streusel Tart, The Farm to Table Cookbook: The Art of Eating Locally
Tart Dough (Chez Panisse Café Cookbook) (Recipe is for two tart crusts. Halve recipe if you want enough for only one tart, or freeze the second portion for later use.)
- 2 cups all-purpose flour
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1 1/2 sticks (12 tablespoons) unsalted butter, cold and cut into cubes
Rhubarb Compote (adapted from The Farm to Table Cookbook)
- 1 pound rhubarb (approximately 4 cups), thinly sliced
- 1/2 cups brown sugar
- 1 tablespoon freshly squeezed lemon juice
Plums (adapted from Chez Panisse Café Cookbook)
- 3 cups plums, sliced into thin wedges (I left the skins on, and was happy with the results, but you could also peel them)
- 3-5 tablespoons brown sugar, depending on tartness of plums, for sprinkling
- 1 tablespoon white sugar
- 1 tablespoon all-purpose flour
- 1 tablespoon unsalted butter, melted
Start by making the dough. Combine the flour, sugar and salt in a medium sized mixing bowl. Mix in half of the butter with your fingers until well combined, with butter pieces no larger than the size of peas. Add the remaining butter, and mix with fingers until butter pieces are no larger than almonds. Add 1/2 cup ice water to the dough in three stages, mixing with a fork between each addition. There should still be a bit of dry dough after you add the water.
Divide dough into two equal balls, flatten into disks, and wrap in plastic wrap. Refrigerate for at least 2 hours, and up to one day. You can also freeze the dough for several weeks before using.
While the dough is chilling, you can move onto the rhubarb compote. Combine the sliced rhubarb, brown sugar and lemon in medium skillet. Cook over medium heat for approximately 10 minutes, until the rhubarb is beginning to fall apart. Set aside to cool.
Preheat oven to 400°. Remove one dough disk from the refrigerator. Let it sit for 2-3 minutes, and then roll it out on a well floured surface. Dough should be approximately 1/8 inch thick. Transfer onto to parchment lined baking sheet and refrigerate again for 30 minutes.
Combine one tablespoon sugar with one tablespoon flour. Remove rolled dough from refrigerator, and sprinkle sugar-flour mixture on top, leaving a 1 1/2-inch border around the outside of the dough. Next, spread cooled rhubarb compote on tart dough, maintaining the border. On top of the rhubarb compote, arrange plum slices in a circular patter, beginning in the center of the tart. Again, maintain the 1 1/2-inch border. Once you have arrange the plums, sprinkle with 3-5 tablespoons brown sugar, depending on how tart your plums are.
Fold the dough border over on itself, and crimp to create a rim around the rhubarb and plums. This is important! My rim wasn’t quite high enough, and I lost some of the fruit juices while baking. Finally, brush the dough edge with melted butter.
Bake the tart for approximately 45 minutes, until crust is golden brown and the plums are well-cooked. Remove from oven, and let it cool slightly before serving. The tart is best served slightly warm, but should still be delicious the next day! I served it with honey sweetened whipped cream, and strongly recommend this addition!