Hey there folks. It’s another busy day in my galley and I really wanted something tasty for dessert. I searched in my stash of Friend’s Faves submissions and found one from Lena for a plum tart and I just happened to have seven little purple plums at the perfect stage of ripeness. Some flour, butter, sugar, a dash of salt and a generous amount of lemon zest and I had the makings of a very plummy tart.
The plums were first roasted in my stove top Omnia pan for about 15 minutes and while they were doing their thing, I threw together the buttery dough. Lena’s recipe said it would be best to knead the dough for fifteen minutes. Now that’s a lot of kneading and the dough is very soft, so I broke out my mixer for this, poured myself a cup of tea and watched the machine do it’s work for me. Add a touch of flour by the tablespoonful two or three times if the dough seems too soft.
The juice that’s cooked off the plums can be reduced to make a sweet glaze to drizzle over the tart but I found it was quite syrupy without that step. If you need to, simply pour the juices into a small saucepan and simmer on low until it thickens being careful not to burn it.
I made this another time in a small spring form pan, as per Lena’s recipe, only this time I used slices of apples we harvested from one of the trees in our yard. It was equally delicious as the plum version and especially good with a scoop of vanilla ice cream and a hunk of old cheddar. Still as delicious but no extra roasting of the fruit was necessary using the apples. I tried to simplify the recipe further, because who keeps a food processor in tiny spaces? On the road or on the water, it wouldn’t be me for sure. So I mixed the dough as I would for making shortbread and it worked out just as well. The results brought back memories of my Mom’s shortbread cookies, all buttery and sweet.
Thanks Lena for this most delicious recipe.
To my Galley Peeps, check back with me soon as another reader, Lynn recently sent in an awesome looking sweet treat that I’ve been working on….all appley, sugary and very fall-ish.
Lena’s Plum Tart
- Omnia stove top oven (for the ovenless)
- 8 or 9” spring form pan or pie pan (for the conventional oven users)
- Small baking dish (for conventional oven users
- Mixing bowl
- Small saucepan if using the juices to make a glaze
- 7 or 8 purple plums *see Galley Kat Notes below for substitution
- 2/3 cups white sugar
- 1 cup flour plus a couple more tbsp may be needed
- 1/4 cup sugar
- 1/2 cup butter cut into pieces
- 1/4 tsp salt
- 1 tbsp lemon zest
- Cut plums in half and remove the pit.
- For conventional oven users: place plums in a single layer skin side down in small baking dish and sprinkle with 2/3 cups sugar. Bake in a preheated 425 ° oven for 15 minutes. Once cool enough to handle remove plums, reserving the juices. Place juice in small saucepan and simmer until reduced and syrupy in texture
- For Omnia stove top oven users: arrange plums skin side down in prepared baking dish (silicone liner works better for easier clean up for this step is you have one). Sprinkle with 2/3 cups sugar. Cover pan and place on preheated base plate and cook on medium high for 15 minutes. When cool enough to handle remove plums, leaving syrup in pan. Turn heat back to medium high and simmer until thickened and syrupy. Pour syrup into a small bowl and clean out baking pan. I do this to keep washing up to a minimum but reducing the juices could also be done in a small saucepan.
- Place all of the pastry ingredients in a mixing bowl. With clean hands dive in and start working the butter into the flour and sugar until the dough comes together. Grab a small clump and squeeze. If it holds, it’s ready.
- Press the pastry evenly into your baking pan, bringing it up the sides a bit.
- Arrange fruit evenly over the pastry
- For conventional oven users, bake in preheated 325 ° oven for about 20 minutes or until pastry is lightly browned. Remove from oven and drizzle with reduced juices.
- For Omnia stove top users, cover and place on preheated base plate on high for five minutes then reduce to medium low for an additional 20 minute or until pastry is crisped and lightly browned. Remove and drizzle with reduced juices
- Serve warm with a dollop of whipped cream or vanilla ice cream or equally delicious all on it’s own.