This is a great end-of-summer tart recipe. I used plums for this tart, but you can use any fruit really- the recipe is that simple. My Mom has made this a number of different ways (my favorite is the gooseberry!) prompting me to finally buy a tart pan and make it myself. She also gave me the book with the recipe for the tart dough- The Tenth Muse- My Life in Food by Judith Jones. In the book, Judith Jones (Julia Child’s publisher) has a recipe for a Gooseberry tart and a Strawberry and Rhubarb tart that are delicious. Here is my take on it:
- 1 cup all-purpose flour
- 1/4 tsp. salt
- 1 tbsp. sugar (only for sweet tarts)
- 8 tbsp. cold unsalted butter
- 3 tbsp. cold water
Mix flour, salt and sugar in the bowl of a food processor. Cut the butter into small pieces, drop them into the food processor tube, and pulse for 15 seconds (or as Ms. Jones writes “long enough to say ‘alligator’ fifteen times”). Pour in ice water and process long enough to say “alligator” ten times. Transfer the dough to the counter and work it with the heel of your hand. Gather the dough together in a round. Sprinkle with flour, wrap in waxed paper, and refrigerate at least 20 minutes or until ready to use.
Pre-heat oven to 425 degrees. Thinly slice 4-5 plums. Set aside. Roll dough out into a circle (or long oval if using a rectangular tart pan). If dough is very cold, let it warm up slightly at room temp first. Transfer dough to tart pan, tucking it into the inside rim firmly. Trim dough if needed. Paint the dough with 1/4 cup of jam (I used apricot and raspberry).
Arrange the plums (or whatever fruit you are using) on top and sprinkle sugar over them. Bake for 10 minutes at 425 degrees, then lower the heat to 350 degrees and bake an additional 45 minutes.