A Rustic Peach Plum Tart
I’m not the biggest on making dough from scratch. I’m really not. I find it easier just to pull a refrigerated pie crust out of the fridge, slide the roll out of the box it is in with it’s other roll of crust, and use that. Here lately though, it seems as if I have been venturing into the from-scratch dough instead. Even though it means I have to use the dreaded rolling pin. I don’t know why I despise that thing so much. This is why a lot of times, you may see finger impressions on my pizza dough….I would much rather press it out by hand.
Mom had the idea for me to make this Rustic Tart since I had some plums sitting in the fridge. The recipe I used below was really easy, and even easier when I used my KA Mixer to do the kneading process for me.
In the past, I have this bad habit of having too much liquid in my pies, thus producing a soggy crust. I was bound and determined to not have a soggy crust with my first pie crust from scratch. So, I cooked the plums and peaches on the stove first to cook some of the water out of them. It didn’t hurt to add a little sugar and vanilla flavoring in them either. *smiles*
At the end of the process, I had some leftover peach and plum goodness. I kept it simmering on low on the stove for the whole time the tart was in the oven. It will go in a jar to be used as biscuit topping in the morning, or to be used on top of pancakes. *smiles*
I hope you enjoy this simple and yummy recipe as much as I did making, smelling, and tasting it!
Rustic Peach Plum Tarts
- 5 plums (pitted and sliced)
- 5 peaches (peeled, pitted, and sliced)
- 1 teaspoon of vanilla flavoring
- 1/2 cup of sugar
- 1 1/2 cups flour
- 2 teaspoons sugar
- 1/2 teaspoon salt
- 11 tablespoons cold unsalted butter, cut into chunks
- 1 egg yolk
- 3 tablespoons whole milk
Egg Wash and Crust Topping:
- 1 egg (for the egg wash)
- Preheat oven to 350 degrees.
- Combine the fruit ingredients in a pot. Bring to a simmer on medium and reduce to low to simmer while preparing the crust. I actually let my plums cook down first while I prepared my peaches, and then added the peaches to the mix.
(The remainder of the directions come from Food.com. You can find the entire original recipe by clicking here. Otherwise, continue below to complete your Tart!)
- In a stand mixer, combine dry ingredients for crust and stir to mix. On low speed, add butter until the flour is crumbly and the butter is the size of peas.
- Mix egg yolk and milk together then add to flour mixture until just combined (about 15 seconds).
- Remove the mixture from the bowl and put on a floured surface. Knead quickly until it just comes together. The dough will be dotted with butter spots throughout. Tightly wrap in plastic wrap, refrigerate and let it rest for 15-20 minutes.
- Remove pastry ball from refrigerator and place on a floured surface or a floured Silpat. (Just rolling between 2 pieces of plastic wrap may be easier.) Place the plastic wrap on top of the dough ball and proceed to roll out until approximately 12 inches across and 1/8 inch thick. Transfer crust to a baking sheet.
- Ladle filling in the center, leaving a few inches of dough around the edges and pull over the free edges on top of the fruit filling leaving the center exposed. Brush the dough edges with egg wash and top with sugar in the raw or brown sugar.
- Cook for 55 minutes or until crust is browned and the fruit is bubbling.