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Plum Berry Tart and Moving

April 9, 2011

I’ve had a busy week. Last Saturday, we “officially” moved, but we’ve been going back and forth bringing loads of stuff. Today my parents rented a U-Haul and are packing up what is left. I don’t enjoy moving, but I think it’s for the better.

Anyway, yesterday my Mom and I went grocery shopping. We got a ton of fruit, namely plums, nectarines, blueberries, blackberries, and strawberries. Spring in the south is beautiful, green everywhere, beautiful puffy clouds, the best sunsets, and great storms. And then in Summer, although you could fry an egg on the sidewalk, the fruit is amazing. I’m actually growing a tomato plant this year, and my little sister is growing strawberries. I can’t wait to bake with them!

I got the idea for this tart after seeing Honey and Jam’s Plum Berry Crisp and 17 and Baking’s Jam Tart. I sort of combined the two, using the crust from the tart and the fruits from the crisp. Although mine isn’t as beautiful as either of those, it was still pretty tasty.

Plum Berry Tart

Adapted from here and here. Makes an 11 inch tart.

1 1/2 cups all-purpose flour (I used whole wheat)
1/2 cup stone-ground cornmeal or polenta (I used half of each, I think next time I’ll use just the cornmeal)
2 teaspoons baking powder
1/2 teaspoon salt
9 tablespoons unsalted butter, at room temperature (I used shortening)
1/2 cup granulated sugar
1 large egg, whole
1 large egg, separated
2 plums (adjust to personal tastes)
1 nectarine (adjust to personal tastes)
1/2 cup blackberries (adjust to personal tastes)
1/3 cup blueberries (adjust to personal tastes)
5 large strawberries (adjust to personal tastes)
a handful of sugar
 
  1. In a bowl, whisk together the flour, cornmeal, baking powder, and salt. In a different bowl, combine 1/2 cup of sugar and the butter or shortening until smooth. Add in the egg and egg yolk and beat until combined. Gradually add the flour mixture until the dough comes together.
  2. Divide the dough into thirds, and take one-third to a lightly floured surface. Roll into a log, and stick it in the freezer or fridge until you need to again.
  3. Transfer the rest of the dough to a buttered or greased tart pan. Using your hands, press down the dough evenly around the bottom and sides. Sick in the freezer or fridge until firm.
  4. Pre-heat the oven to 350° Fahrenheit. Slice the plums into quarters, then cut the quarters in half. Slice the strawberries into quarters. Spread the fruit and berries evenly over the crust. Take the log of dough, slice evenly and cover the top, or crumble over the top. Sprinkle a handful of sugar over the top. Place in the pre-heated oven and bake until golden brown. Enjoy!

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