Plum Tart (Without Pre-baking the Crust!)

Plum Tart (Without Pre-baking the Crust!) 00:00 Intro 00:58 Make the Dough (at least 1 day ahead) 03:13 Roll out the Dough and Freeze 06:47 Make the Plum Filling 08:24 Bake, Cool, and Trim Serves 6 Make Pie Dough: ============= Makes 2 disks of dough. Each one fits an 11 inch (28cm) tart or 9 inch (23 cm) pie pan 212g unbleached all-purpose flour (for the food processor) 2 tsp Diamond Crystal Kosher salt (or 1 tsp Table Salt or 5.7g of any salt using 0.01g precision scale) 26g (2 Tbsp) granulated sugar 284g (2.5 sticks) cold unsalted butter sliced 1/4 inch (1/2 cm) thick, and chilled for 15 min 142g unbleached all-purpose flour (in a large bowl) 57g cold water 57g cold vodka Process 212g of flour, salt and sugar in a food processor for 15 seconds. Add the butter and pulse until the consistency of finely grated parmesan cheese, about 15 one second pulses. Add the mixture from the food processor to a bowl with 142g of flour and mix thoroughly with a large spoon (about 60 seconds). Add the water and vodka and mix until the liquid is absorbed. Squeeze with your hands until you get a lumpy dough (it will be crumbly). Remove half from the bowl. Form the first half into a disk and wrap tightly in plastic, repeat with the second half. Refrigerate overnight or up to 5 days or put into a freezer bag and freeze indefinitely. If freezing, move to the fridge 24 hours before using. A detailed video on this dough using a food processor: https://youtu.be/_9hi64vAeJ A detailed video on this dough by hand (this also works in a mixer with a paddle attachment): https://youtu.be/l80VP7zGRwk Roll out the dough and freeze: ======================= Roll out the dough as shown in the video, fit into an 11 inch (28cm) tart pan with a false bottom and leave a 1 inch overhang. Poke all over the bottom and sides with a fork without letting the fork get all the way to the bottom of the pan, but if it happens on occasion, don’t panic. Freeze uncovered for 1 hour. Fill and Bake: ========== Note: If your tart is smaller and you want to use less fruit, my sugar weighs 15% of the plum weight, and my tapioca weighs 2% of the plum weight. Lemon juice and cinnamon can be eyeballed. 900g pitted prune plums, quartered (buy 1kg / 2.2 Lb) 1 Tbsp lemon juice 135g granulated sugar 20g tapioca starch 1 tsp cinnamon Preheat the oven to 400F (200C) with a rack in the bottom third. In a medium bowl, toss the plums with lemon juice. In a small bowl, combine the sugar, tapioca, and cinnamon, and mix thoroughly. Right before baking, add the sugar mixture to the plums and toss to combine. Arrange the plums vertically in the frozen shell (work quickly), starting on the outside and working your way towards the center. A few plums might be leftover. Drizzle the sugar leftover in the bowl over the plums in the tart. Bake at 400F (200C) without conv for 20-25 min just until the dough is pale golden. Turn down to 375F (190C) and bake for another 20 min or until the dough is well browned. Glaze with 2 Tbsp melted apricot preserve (I microwave it for a few seconds). Bake at 375F (190C) with convection 5-10 min until the plums are brown and the juices are bubbling. All the baking times, temperatures, and convection settings will vary with the oven. Cool for 30 min or more. Use a rolling pin to remove the overhang of dough by firmly rolling it along the ridge of the tart pan (tilt the rolling pin so that you don’t accidentally nick the plums). Unmold onto a serving plate or board and enjoy! Can be made earlier in the day and reheated at 325F (160C) for 5-8 min, though it tastes great at room temperature. Don’t refrigerate. Support my channel https://www.patreon.com/helenrennie My cooking classes in the Boston area: http://www.helenrennie.com FACEBOOK: https://www.facebook.com/HelensKitchenCooking/ INSTAGRAM: https://www.instagram.com/helen.rennie