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OR Mushroom Stories, Edible Portland

Prune Plum Crumble Tart

We recommend eating a slice with a big scoop of ice cream!

1 cup all-purpose flour
1/2 cup rye flour
1/3 cup dark brown sugar
1/2 tsp coarse sea salt
1 tsp vanilla
1/2 cup (1 stick) unsalted butter, melted and cooled

3/4 cup old-fashioned rolled oats
2/3 cup all-purpose flour
1/3 cup rye flour
1/4 cup dark brown sugar
1/4 cup granulated sugar
1/4 tsp cinnamon
1/8 tsp cardamom
3/4 tsp coarse sea salt
1/2 cup (1 stick) unsalted butter, melted and cooled

2 to 2 1/2 cups fresh prune plums, halved, pitted and quartered
2 Tbsp granulated sugar

1. Generously butter a 9-inch springform pan and set side. For the crust, combine the flours, brown sugar and salt in a bowl and stir together using a fork. Add the vanilla and melted butter and continue stirring until the ingredients are well combined and begin to form large clumps. Press the dough evenly into the bottom of the pan and freeze for 30 minutes.

2. For the topping, using the same bowl, combine the oats, flours, sugars, cinnamon, cardamom and salt. Slowly drizzle in the butter and stir with a fork until the mixture is crumbly with irregular-sized chunks. The largest crumbles should be smaller than 1 inch. Set aside.

3. Bake the frozen crust at 275 degrees until lightly firm, about 50 minutes. Remove from the oven and increase the heat to 350 degrees.

4. Toss the plums with the sugar and arrange the fruit in a tightly packed circle on the surface of the crust, leaving about 1/3-inch crust exposed around the edge. Sprinkle with the crumble topping, distributing it evenly over the fruit and up to the edge of the pan to cover the crust and fruit entirely. Bake until the topping is golden brown and the fruit is bubbling, about 50 minutes.

5. Cool the tart on a rack for 15 minutes before loosening the outer ring of the pan. Serve slightly warm or at room temperature.

Makes one 9-inch tart

Recipe by Ellen Jackson

Photo by Leela Cyd Ross

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