RUSTIC: Having simplicity and charm that is considered typical of the countryside!
Now that is my kind of cooking. Ultimately it boils down to the fact that my chops can be different in sizes and my crust doesn’t have to be embellished cookie cut outs of the exact same things. YES, I can be rough and tough and still win with RUSTIC.
Plumbs will only be around for another month or so at the most (through October), with that being said I wanted to take advantage of their juicy flavor with a hint of sweetness. Plumbs are filled with vitamin C and are mildly sweet and super juicy by nature. When you eat a plumb think of this, they are considered a SUPER FRUIT. with the cold and flu season upon us, this is a great way to boost your immune system now to avoid, as I tell my 2 year old…THE YUCKIES! Believe it or not they are a part of the rose family and they have over 140 varieties.
I have a sweet tooth the size of Montana! This tart is so far from my norm that it isn’t even funny. It is barely sweet, but the taste of the hearty crust mixed with the lightly sweetened filling, leaves you wanting another bite.
- 1/2 cup all purpose flour, plus more for work surface
- 1/2 cup whole wheat flour
- 1/4 cup fine yellow cornmeal
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
- 1 1/2 pounds red plums, sliced 1″ in size and, pitted
- 1/2 cup sugar
- 1 tablespoon all-purpose flour
- 1 large egg yolk, mixed with 1 teaspoon water (egg wash)
- Make the crust: In a food processor, pulse flour, cornmeal, sugar, and salt several times to combine. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces remaining. Add 2 tablespoons ice water; pulse until dough is crumbly but holds together when squeezed. (If needed, add up to 2 tablespoons more ice water, 1 tablespoon at a time.) Do not over mix.
- Turn dough out onto a floured work surface; knead once or twice. Flatten dough into a disk; wrap it in plastic, and refrigerate at least 1 hour.
- Line a rimmed baking sheet with aluminum foil. Flour a large cutting board with piece of parchment paper. Place dough on paper. This dough will be VERY hard, let is warm up and using your knuckles, press edges of dough flat until you have worked yourself into the middle. Continue until all the dough has been pressed out and IT WILL CRACK. Press all cracks back together and transfer dough (still on parchment) to prepared baking sheet.
- Make the filling and bake: Preheat oven to 400 degrees. In a large bowl, toss together plums, sugar, and flour. Mound plum mixture in center of prepared crust, leaving a 2-inch border all around. Fold border over fruit in a pleated pattern. Brush dough with egg wash.
- Bake tart until crust is brown and filling is bubbling, about 30 minutes. Transfer baking sheet to a rack; let cool 20 minutes. Slice and serve warm or at room temperature. **NOTE** filling may leak, this is normal and expected.
Make sure to keep the butter cold while working with it as it makes the best flaky crust. Also know if using the whole wheat flour, the crust is not as flaky as if using all white flour.
Mixture should just hold together like this to know it is ready
Prepare filling mixture
Yes, it cracks. I did this all by hand, with no rolling-pin. I like it that way and it is more rustic that way.
It all comes back together in the end, so cracks aren’t the enemy here
Close sides around the tart ensuring the cracks are closed and pressed together. This helps prevent the filling from leaking out. Some will anyway so don’t be alarmed.