Description
A traditional Flamande plum tart, perfect for Easter and Christmas celebrations.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup unsalted butter, cold and cubed
- 1/2 cup granulated sugar
- 1 large egg
- 1/4 cup ice water
- 2 lbs plums, pitted and halved
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
Instructions
- In a large bowl, combine flour and sugar. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Whisk the egg and ice water together. Gradually add this to the flour mixture, mixing until just combined. Do not overmix.
- Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat your oven to 375°F (190°C).
- On a lightly floured surface, roll out the dough into a 12-inch circle.
- Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Press the dough into the bottom and up the sides. Trim any excess dough.
- In a separate bowl, toss the halved plums with brown sugar, cinnamon, nutmeg, and lemon juice.
- Arrange the plum halves decoratively over the dough-lined tart pan.
- Bake for 40-50 minutes, or until the crust is golden brown and the plums are tender and bubbly.
- Let the tart cool on a wire rack before serving.
Notes
- Serve warm or at room temperature.
- A dollop of whipped cream or vanilla ice cream makes a delicious accompaniment.
- For a richer flavor, you can add a tablespoon of brandy to the plum mixture.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Belgian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Flamande plum tart, plum tart, Easter tart, Christmas tart, Belgian dessert, fruit tart