Doing What I Said I'd Do: Rustic Plum Tart

Rustic Plum Tart with Cornmeal Crust
adapted from Everyday Food
Serves 6

I struggled with this dough a little. I'm always hesitant to add more water than the recipe stipulates, but I always seem to need it. That point withstanding, however, this was delicious. It felt like a wholesome dessert, which is just fine in my book.

for the crust
1 cup unbleached all-purpose flour, plus more for work surface
1/4 cup fine yellow cornmeal
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces

for the filling
1 pound red plums, quartered, pitted, and sliced 1/4 inch thick
1/4 cup sugar
1teaspoon all-purpose flour
1 large egg yolk, mixed with 1 teaspoon water (egg wash)

First, the crust: In a food processor, pulse flour, cornmeal, sugar, and salt several times to combine. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces remaining. Add 2 tablespoons ice water; pulse until dough is crumbly but holds together when squeezed. (If needed, add up to 2 tablespoons more ice water, 1 tablespoon at a time. Do not be afraid to add more, like I was, though.)

Turn dough out onto a floured work surface, and knead just a couple times. Shape dough into a disk, wrap it in plastic, and refrigerate at least 1 hour.

After dough has chilled, lightly flour your work surface,and the top of dough. Roll dough out into a circle, about 1/4 inch thick, and transfer to a baking sheet.

Preheat oven to 400 F degrees. In a large bowl, toss together plums, sugar, and flour. Arrange plum mixture in center of prepared crust, leaving a 2-inch border all around and letting the fruit mound abundantly in the center. Fold up the border over the fruit in a pleated pattern, and brush dough with egg wash.

Bake tart until crust is golden-brown and filling is bubbling, about 45 minutes. Slice and serve (with crème frâiche if you have it)!