Recipes Desserts, Farm Flour, Summer, Vegetarian

Tuscan Plum Tart

Prep time: 35 mins
Cook time: 1 hr 10 mins
Yield: 8 to 10 servings
Rating: Rate this recipe

This recipe is adapted from Darina Allen at Ballymaloe Cookery School, and it's one you'll want to save. It comes together in a single cast-iron skillet, made with vibrant plums nestled in dark caramel and topped with a simple cake batter. It is elegant but no-fuss, and made even better by unsweetened whipped cream, crème fraiche, or even a few scoops of vanilla ice cream.

Tuscan Plum Tart

Prep: 35 minsCook: 1 hr 10 minsYield: 8 to 10 servings

Ingredients:

¾ cup plus 2 tablespoons (175 grams) granulated sugar, for the caramel
½ cup (110 ml) water
1 pound (450 grams) plums or apricots
10 tablespoons (150 grams) butter, soft
¾ cup (150 grams) granulated sugar, for the cake
3 eggs, free-range and organic
1 ¾ cups (200 grams) all-purpose flour
Crème fraiche or softly whipped cream, for serving

Directions:

Preheat the oven to 325-degrees Fahrenheit (160-degrees Celsius).
Make the caramel by putting the sugar and the water into a 10-inch (25.5-cm) pan.
Stir over medium heat until the sugar dissolves, then cook without stirring until the sugar caramelizes to golden brown (if the caramel is not dark enough, the tart will be too sweet).
Meanwhile halve and stone the plums. Arrange them cut-side down in a single layer over the caramel.
To the bowl of a food processor, add the butter, sugar, and flour.
Whizz for a second or two, then add the eggs and stop as soon as the mixture comes together.
Spoon over the plums, spreading gently in as even a layer as possible.
Transfer to the oven and bake for approximately 1 hour. When done, the center should be firm to the touch and the edges slightly shrunk from the sides of the pan.
Allow to rest in the pan for 4 to 5 minutes before turning out.
Serve with crème fraiche or softly whipped cream.