An earlier post described a Swiss fruit tart served, not as dessert, but as a savoury: Swiss Apricot Tart ~ when a fruit tart is not a dessert. This plum tart is another version of a fruit tart as the principal course.
Options for less processed ingredients are: Fruit, Handmade Puff Pastry, and Homemade Apple Juice Concentrate.
Ripening Plums at Home
The plums in this tart were further ripened at home by placing them in a brown paper bag along with a banana: Fold down the top of the bag and leave the fruit at room temperature to ripen. (Bananas give off ethylene gas as they ripen and the plums respond to the gas. A paper bag concentrates the ethylene near the fruit but still allows air to circulate.) Unlike peaches, however, plums develop their sweetness mainly before they are picked. They will soften but they will not become noticeably sweeter.
Plums labeled tree-ripened often have developed more flavour and texture than the standard supermarket plum.
But even tree-ripened plums may still be a bit crunchy and short on true fruit flavour. Cooking them for a short while in a little apple juice concentrate will not only soften them but develop their taste.
Equipment
- a Medium-Sized Pot with a Heavy Bottom and Lid
- a Large Bowl to hold the plums as they are sliced
- a Flame Tamer (aka Heat Diffuser, Simmering Plate). The pot does not sit directly over the heat source and the slices of plum can soften very slowly over an even heat. Some versions of flame tamers are compatible with a smooth-top burner.
- a Metal Bowl or Pot… or another Container that cools quickly
- a Cast Iron Pizza Pan measuring 14-inches in diameter (35.5 cm) (A pan made of cast iron is optional. It creates an exceptionally crisp, flaky pastry.) Another option is a Heavy-Gauge Pizza Pan of a different material.
- a Pastry Board and Rolling Pin
Ingredients
- about 1 kg (or about 2 pounds) of Tree-Ripened Black or Blood Plums: This amount of fruit generously fills a round 14-inch tart. The tart in the photo was made with Black Plums. Organic ones are preferable since the skin is left on, but organic ones were not available. From the outside “black plums” and “blood plums” look much alike, but the flesh of a black plum is yellow, while blood plums have a deep red interior. Both come in various varieties but are sold under these descriptive names. Blood plums are not widely available and are typically seasonal:
- 1/2 cup (120 ml) of Homemade Apple Juice Concentrate. Follow this link to the recipe: Apple Juice Concentrate.
- 1/2 of a block of Handmade Puff Pastry. The recipe is found through this link: Puff Pastry. If the pastry has been frozen, defrost it overnight in the refrigerator before cutting the block in half. Wrap and refreeze the unused half.
Softening and Sweetening the Plums
- Halve the unpeeled plums, remove the pits, and cut them in slices.
- Put the sliced plums in the heavy pot with 1/2 cup (120 ml) of apple juice concentrate.
- Place the pot on the flame tamer and cook the plums gently for a short while, partially covered, until they just begin to soften, but–in the main–still hold their shape. Some will collapse, but they can fill in spaces between firmer slices. Drain the juice off and reserve it in the refrigerator for another use.
- Transfer the plum slices to a metal pot or bowl and cool them in the refrigerator.
Making the Tart
Gas or Convection Oven: thefoodlessprocessed uses a gas oven. The conversions from Fahrenheit to Celsius do not attempt to adjust for differences between baking in a gas or convection oven. I have no experience using a convection oven and leave adjustments to the better judgement of you who do have.
- Preheat the oven to 425 F/220 C.
- On a lightly floured pastry board, roll out the dough into a rough circular shape to extend a little beyond the rim of the pan. At this point, the dough and butter are well combined, and the pastry can be rolled out with steady, firm pressure to a thickness of about 1/8 inch (.31 cm).)
- Fold the edges of the pastry circle under to form a slightly raised border. Where the border does not reach the pan’s edge, gently stretch it to reach slightly beyond where the outermost circle of fruit will be arranged.
- Place the plum slices on the pastry in concentric circles. Slices that have collapsed may be placed between firmer ones.
- Bake the tart on the middle rack of the oven for 20 – 25 minutes. The bottom will be crisp and brown when the tart is done.
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