Damson Plum Tart

By Jo Kinley

Short Crust Pastry:

  • 1 1/4 cups (175g) all-purpose flour
  • 1/2 tsp (2g) salt
  • 1 tbsp (14g) granulated white sugar
  • 113g unsalted butter, chilled, and cut into 1 inch pieces
  • 1/8 to 1/4 cup (30 - 60 ml) ice water

Plum Filling:

  • 680g fresh ripe plums
  • 100g Damson Plum Jelly
  • 2-3 tablespoons (30-40 grams) granulated white sugar
  • 1/8 teaspoon fine salt

Short Crust Pastry:
In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Pour 1/8 cup (30 ml) water in a slow, steady stream until the pastry just holds together when pinched. Add remaining water, if necessary. Do not process more than about 30 seconds.

Turn the pastry out onto your work surface, gather it into a ball, cover with plastic wrap, and refrigerate for about one hour.

Once the pastry has chilled, remove from refrigerator and place on a lightly floured surface. Roll the pastry into a 35 cm square. Transfer the pastry to a parchment paper lined baking sheet. Cover and place in the refrigerator while you slice the plums.

Plum Filling:
Wash the plums. Cut the plum into halves and remove the stone. You will need about 4 cups (454g) of halved plums. Place the plums in a large bowl and season with a pinch of salt. Then add about 3 to 4 tbsp (30 - 40g) of granulated white sugar, or to taste.

With a pastry brush, brush the Damson Plum Jelly across the whole pastry base. Arrange plums randomly on the pastry, leaving about a 5 cm wide border around the edges. Drizzle any remaining Damson Plum Jelly over the top of the plums, scrape any remaining sugar from the bowl and sprinkle over the plums.

Gently fold the edges of the pastry up and over the plums, pleating as necessary. Make sure to seal any cracks in the pastry.

Bake the tart in a preheated 220 C (425 F) oven for about 35 - 45 minutes or until the pastry is golden brown. Reduce heat by 10 C (25 F) if the pastry starts to burn.

Remove from oven and place on a wire rack to cool. Best served warm, within an hour of baking, with vanilla ice cream.