We’ve got plums coming out the wazoo at the moment. Every time I mention a potential plum recipe my mother’s eyes light up with what appears to be frantic joy; she can’t give them away fast enough and she’s tired of making plum freezer jam (20 pints and counting). Unfortunately, the plums required for this recipe hardly put a dent in her inventory; little more than a pound is needed. But this rustic plum tart (also called a galette) is bright and delicious, and a great way to put some extra plums to work. With different varieties of plums, some raisins, and pecans all adding to the mix, every bite has a slightly different flavor, all good. We even threw in a few tart pluots for added measure.
The amount of sugar needed depends on the tartness of the plums. If all you have are fairly ripe, and therefore fairly sweet, plums, use a little less sugar and add a little lemon juice.
- 1 recipe pate brisee pie crust
- 6-8 tart plums, pitted and sliced (about 1 1/4 pounds net)
- 1/4 cup raisins (preferably golden)
- 1/4 cup chopped pecans
- Zest from one lemon
- 2 Tbsp flour
- 1/2 cup sugar
1 In a medium sized bowl, gently toss the plum slices with the raisins, pecans, lemon zest, flour and sugar.
2 Preheat oven to 375°F. If you are using homemade chilled pie dough, remove it from the refrigerator to let stand for 10 minutes before rolling out.
3 Lightly flour a clean surface and roll out the pie dough to a 13-inch round of even thickness.
4 Place rolled-out pie dough in the center of a small-rimmed, lightly buttered baking sheet. Place plum mixture in the center of the pie dough round, leaving a border of 2 inches on all sides. Fold the edges of the pie crust up and over so that circle of the filling is visible.
5 Place in the middle rack of the oven. Bake at 375°F for 40-50 minutes, until the crust is lightly browned and the filling is bubbly. Cool on a rack for an hour before serving.