I made this dessert for the first time in 2009, when I went through a phase of tart making. The original recipe calls for quetsches, the French variety of plum, but we make do with what we have here – I used some very sweet California plums. This is a really easy recipe that will impress the most particular of guests!
TARTE AUX QUETSCHES
1 1/2 C of unbleached flour
1 stick unsalted butter (frozen, cut into small cubes)
1/4 tsp salt
2 Tbl. sugar
1 egg yolk
1 Tbl. ice cold water
egg wash (1 egg mixed with 2 tsp. milk)
1.5 lbs. small plums, halved and pitted
2 Tbl. cassonade (raw sugar)
egg custard (2 egg yolks + 1 whole egg +1/4 cup sugar —- tempered with 2/3 cup of hot milk)
Directions for tart crust:
Cut the dry ingredients with the butter until you have pea-sized pieces. Add the egg yolk and cold water. Stir and combine. Add enough cold water until the mixture clumps in your hand. Next, place the dough onto some plastic wrap and form a flat disk. Wrap and refrigerate for about 1/2 an hour. Roll the dough to about 1/8 in. thick and gently place it on your tart pan. Using your fingers, gently mold the dough to fit the tart pan and crimp the edges. Put the whole thing back in the fridge for about 15 min. or so.
Then, in an oven preheated to 350F, blind bake the tart shell for 15 minutes.
Next, arrange the plums on the tart in whatever way you feel – you can see how I’ve done it in the photos. Bake the tart for 15 minutes – the plums will begin to soften.
Take the tart out of the oven and pour the custard into the tart, making sure it surrounds all the plums. Sprinkle the tart with cassonade.
Brush the outer crust with a little egg wash. Lower the oven to 325F and bake for another 30 minutes or so. Remove from the oven and let cool before serving.