This plum tart recipe by the renowned pastry expert Maru Botana combines the tangy sweetness of purple plums with a soft and crispy crust. Though it requires some time to prepare the dough and filling, the result is a delightful dessert that is truly worth the effort. The crust is incredibly soft and crispy, while the filling bursts with the flavors of fresh fruit, sugar, and cinnamon. Serve it warm or cold, and enjoy this...
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In a bowl, combine the cold butter with the flour and mix until it forms a crumbly texture.
Add a few tablespoons of ice-cold water and knead until it forms a dough ball.
Refrigerate the dough while preparing the filling.
Wash the plums, cut them into quarters, and remove the pits.
Crush the biscuits in a bowl and mix them with the plums, sugar, and cinnamon.
Divide the tart dough into two portions, one larger than the other.
Roll out the larger portion and use it to line a 28 cm (11-inch) springform tart pan that has been greased and floured.
Fill the crust with the plum mixture.
Roll out the remaining dough and use it to cover the tart. Seal the edges by crimping them to ensure the tart is well-closed.
Cut a cross in the center of the tart to allow steam to escape.
Bake in a preheated moderate oven at 180°C (350°F) for 45 minutes or until golden and cooked through.
Ensure the butter is cold when preparing the crust to achieve a flaky texture.
Refrigerating the dough helps it become easier to handle and prevents it from shrinking during baking.
For a more intense flavor, you can sprinkle a little extra cinnamon on top of the filling before covering the tart.
Serve the tart with whipped cream or a scoop of vanilla ice cream for added indulgence.
Can I use a different type of fruit for this tart?
Yes, you can substitute the plums with other fruits like peaches, apples, or berries, but the flavor and texture will vary.
What type of biscuits should I use?
Ladyfingers or similar dry biscuits work best as they absorb the juices from the plums and add texture to the filling.
Can I make the dough in advance?
Yes, you can prepare the dough a day in advance and store it in the refrigerator. Just make sure to wrap it tightly in plastic wrap.
How do I know when the tart is done baking?
The tart is done when the crust is golden brown and the filling is bubbling slightly through the cross in the center.
Can I freeze the tart?
Yes, you can freeze the baked tart. Allow it to cool completely, wrap it tightly, and store it in the freezer for up to 2 months.
