I know Summer is already far gone, but plums have a long season.
This tart showcases the essence of plums.
Besides the supportive buttery melt-in-your-mouth pastry, the tart is composed of two (two) ingredients: plums and sugar. First, the galette or tart is baked with the plum slices and a tiny bit of sugar.
Meanwhile, a couple of plums are grated and boiled with sugar to create a glaze, with which the baked tart will eventually be brushed with.
The greatest cooks are those who know how to simplify masterpieces, and Fernando is a masterchef indeed.
For the crust:
1/2 cup butter, cold
1/2 tsp cider vinegar
1/4 cup ice water
1+1/3 cups flour
1 Tbsp sugar
1/2 tsp salt
For the filling:
8-10 (800 grams) red plums, divided
1/2 cup+ 2 Tbsp sugar, divided
To prepare the crust:
In a food processor fitted with a metal blade, pulse flour, sugar and salt to mix.
Add chilled butter and pulse until the mixture resembles coarse meal.
Gradually add the water & vinegar mixture and pulse until the dough forms clumps.
Transfer the dough in a large mixing bowl and gather into a ball, flatten slightly and wrap in plastic. Refrigerate at least 3 hours, preferably overnight.
You can keep the dough in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Place the piece of dough between two parchment papers and shape into a flat disk by smashing it with a rolling pin.
Roll out into a rough 11-inch circle.
Transfer the circle to a baking sheet and chill in the freezer for 15 minutes.
Preheat your oven to 375 F.
To prepare the fruit layer, reserve two of the plums and cut the rest into two.
Remove the pits, cut into 1/4-inch thick slices and set aside.
Grate the remaining two plums into a medium pot, add half a cup of the sugar on top and set aside.
Remove the rolled-out galette dough from the freezer and leaving an inch and a half border from the outside, sprinkle 1 tablespoon of the sugar on top.
Arrange the plum slices on top in slightly overlapping concentric circles and sprinkle another tablespoon of sugar on top of the plums.
Roll the border of the dough towards the plums.
Bake in the center of the oven for 45 minutes.
Meanwhile, prepare the glaze. Place the pot with the grated plums and sugar over high heat and bring to a boil. Turn the heat down and cook over medium-high heat for 6-7 minutes or until slightly thickened. Pass through a fine mesh sieve, discard the pulp and set the glaze aside.
Remove the galette from the oven and let cool for 10 minutes. Brush the top of the plums with the warm glaze (you will not need all of it) and serve preferably warm with vanilla ice cream
صحة و عافية