A Red Touch to Your Recipe Book: Red Plum Tart
The tart, which we are used to being made from various seasonal fruits, brings us together with a taste that is not known much this time. It is quite appetizing with the plum slices that you will carefully lay on the thin tart dough, the delicious smell of dough and plums, and the shining red plums on the crimson dough. We loved it with coffee.
Remember to serve while warm.
Enjoy your meal:)
For the Tart Dough:
For 2 tart doughs with a diameter of 24 cm (you can also prepare 1 tart dough with half of the ingredients if you wish)
250 grams butter, cold
1/2 cup ice cold water
1 teaspoon apple cider vinegar
4 glasses of flour
2 tablespoons of sugar
1 teaspoon salt
For the Fruity Layer and Plum Jam:
800 grams (8-10 pieces) red (Anjelic Anjelino) plums
½ cup + 3 tablespoons of sugar
1 tablespoon of melted butter
- To prepare the tart dough, cut the butter into small pieces and leave it in the freezer for 20 minutes.
- Mix the water and vinegar in a measuring cup and refrigerate until use.
- Put the flour, sugar and salt in the food processor and mix the ingredients.
- Add the pieces of butter cooled in the freezer to the flour mixture and continue mixing in the robot until the pieces of butter become smaller like chickpeas.
- Add a spoonful of cold water with vinegar and continue mixing.
- When two tablespoons of water remain, open the lid of the robot and take a piece of dough and squeeze it in your palm. If it stays intact (small pieces may fall off), your dough is ready. If it’s having trouble coming together, add the rest of the water and repeat the test.
- If you add all the water and it still doesn’t come together, repeat the test by adding a tablespoon of ice-cold water until it comes together.
- Pour the dough into a large bowl, without kneading, press it with your hands into a ball, divide it into two equal parts.
- Press on the pieces with your hands to make flat dough the size of a serving plate and wrap them both in cling film and refrigerate for at least 3 hours (you can cover the dough with two layers of cling film and keep it in the freezer for two months. When you are cooking, put it in the refrigerator part the night before and the next day. wait until it is resolved).
- Take the dough out of the refrigerator and place it between two sheets of parchment paper. Using a heavy rolling pin, flatten the top a little (this will help you roll out the cold dough more easily and the butter inside will not melt), then roll it out into a round.
- Transfer the dough to a baking tray with the parchment paper on the bottom and top and let it cool in the freezer for 15 minutes.
- In the meantime, start heating the oven to 180 degrees.
To prepare the fruit layer…
- Wash and cut the plums in half, remove the seeds and cut into thin slices. Grate the remaining plums into a medium saucepan, pour half a glass (100 grams) of sugar over it and set aside.
- Take the dough out of the freezer, peel off the parchment paper on it, leave a 4 cm gap from the edges and sprinkle 1 tablespoon of sugar on it. Again, leaving a space of 4 cm from the edges, arrange the plums in the form of a fan so that they overlap each other and sprinkle 1.5 tablespoons of sugar on top.
- Roll the outer part of the dough inwards so that it adheres to the outermost plum ring, brush the melted butter on the outer dough with the help of a brush and sprinkle the remaining half tablespoon of sugar evenly on it.
- Bake in a preheated oven at 190 degrees for 45 minutes by turning the tray 180 degrees so that the tart is cooked evenly halfway through the cooking time.
- Place the pot with grated plums and sugar on high heat and bring to the boiling point, then reduce the heat and cook for 6-7 minutes until it thickens and turns into a jam-like consistency over medium heat. Strain the jam using a fine-mesh colander and set aside.
- Take the tart out of the oven and wait for it to cool down at room temperature for 10 minutes, then transfer it to the serving plate, brush it with jam and serve it while it is still warm.