Rustic Plum Tart

Rustic Plum Tart

Crust
1 1/4 cups all-purpose flour
2 tablespoons sugar
1/4 teaspoon salt
1/2 cup chilled unsalted butter, cut into 1/2″ pieces
3 tablespoons ice water

Filling
1 1/2 lbs. plums, halved, pitted and cut into slices
6 tablespoons sugar
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1 tablespoon all-purpose flour
2 tablespoons unsalted butter, melted
1 egg, beaten to blend (for glaze)
1/4 cup apricot preserves

Blend flour, sugar, and salt. Add butter and cut in until mixture resembles coarse meal. Add 2 tablespoons ice water; blend until moist clumps form, adding more water by teaspoons if mixture is still dry. Gather dough into a ball, flatten into a disk. Wrap in plastic and refrigerate for at least 1 hour.

Preheat oven to 400 degrees. Toss plums, 4 tablespoons sugar, ginger, cinnamon in a bowl. Roll dough on floured surface to 12 1/2″ round. Transfer to rimmed baking sheet. Mix 1 tablespoon sugar and 1 tablespoon flour in a small bowl; sprinkle over dough leaving 2″ plain border.

Arrange plums in concentric circles on the dough, leaving 2″ plain border. Drizzle with melted butter. Fold dough border toward center. Brush border with egg glaze; sprinkle with 1 tablespoon sugar. Bake tart until plums are tender and crust is golden, about 35-45 minutes.

When making tarts in pans, use one that is nonstick and has a removable bottom.

Stir preserves in saucepan over low heat until melted. Brush over plums. Cool tart 1 hour on baking sheet. Run long knife until tart to loosen. Transfer tart to serving plate and serve at room temperature. Makes 6 servings.