Plum Crumble Tart
- Yield 8 servings
This sweet plum tart will redefine your image of classic summertime crumbles.
- 2 cups plus 1 tablespoon all-purpose flour
- 1/2 cup packed brown sugar
- 1 cup (scant) ground almonds
- 1 cup (2 sticks) cold butter
- 1 1/3 pounds plums, greengages or damsons
- 1/3 cup pine nuts
- Preheat the oven to 350F.
- Line bottom of a 9-inch square baking pan with a single piece of parchment paper, bringing it up two opposite sides of the pan so you can use it to lift the tart out easily.
- Combine flour, sugar and almonds into a mixing bowl; cut butter into small chunks, and rub it into flour mixture with your fingertips it resembles coarse crumbs. Pour two-thirds of the crumb mixture into baking pan and gently flatten to form a thin base, pushing it well into the corners. Firm it gently, but don’t compact it.
- Cut the plums into halves. (If they are very large, cut them into quarters.) Remove pits and lay fruit on crumb base. Mix pine nuts into remaining crumbs and scatter loosely over the plums. Let some of the fruit show through.
- Bake 45 to 50 minutes, until the fruit is bubbling and the crust is golden. Let cool slightly, then lift out of the baking pan onto a cooling rack
Reprinted with permission from Ripe: A Cook in the Orchard by Nigel Slater, copyright © 2010, 2012. Published by Ten Speed Press, a division of Random House, Inc.