Free Fold Plum Tart Recipe
Description
Indulge in the delightful experience of crafting a Free Fold Plum Tart, a homemade fruit pie that stands as the epitome of a perfect dessert. This innovative tart-making method invites you to roll out the pastry into a circular shape, generously top it with luscious fruits, and then fold the edges back over the filling. This approach not only provides a beautiful presentation but also showcases the vibrant flavors of the fruit, creating a truly irresistible treat. Once you’ve mastered the technique of this easy fruit tart, you’ll find that the possibilities are endless—feel free to experiment with other fruits like apples and blackberries as well. This recipe makes use of an old-fashioned enamel pie plate, which adds a touch of nostalgia; however, you can easily shape this tart directly on a baking tray if you don’t have one on hand.
Ingredients
| Quantity | Ingredient |
|---|---|
| 6 cups | flour |
| 3/4 cup | butter (plus extra for greasing) |
| 2 tablespoons | cold water |
| 2 tablespoons | milk |
| 2 tablespoons | granulated sugar |
| 1/2 cup | icing sugar (for dusting) |
| 1/2 cup | hazelnuts (toasted and ground) |
| 2 red plums, halved | |
| 2 purple plums, halved | |
| 1/4 cup | sugar (for fruit filling) |
| 1 tablespoon | cornstarch |
| 1/2 teaspoon | nutmeg |
| 2 tablespoons | butter (for fruit filling) |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 380.9 |
| Total Fat | 19.9 g |
| Saturated Fat | 9 g |
| Cholesterol | 35.6 mg |
| Sodium | 119 mg |
| Total Carbohydrates | 48.1 g |
| Dietary Fiber | 4.1 g |
| Sugars | 21.6 g |
| Protein | 5.7 g |
Instructions
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Prepare the Pastry Dough
Begin by sifting the flour into a large mixing bowl, ensuring that it is aerated for the perfect pastry texture. Next, add the butter in small pieces into the flour, and gently rub the mixture together using only your fingertips. This method helps to incorporate the butter into the flour without melting it, maintaining a flaky texture. -
-
Moisten the Dough
Once the butter is well integrated into the flour and the mixture resembles coarse crumbs, sprinkle over 2 tablespoons of cold water. Use a fork or a wooden spoon to stir the mixture gently, just enough to moisten it. This should create a soft dough that holds together without being sticky. -
Knead the Dough
With floured fingers, bring the ingredients together to form a cohesive dough. Turn the dough out onto a floured work surface, and knead it gently for just a moment—this should not be a vigorous process, as over-kneading can lead to a tough pastry. After kneading, cover the dough with plastic wrap or a clean kitchen towel and place it in the refrigerator to chill for 30 minutes. -
Prepare the Hazelnuts
While the dough is chilling, take the skinned hazelnuts and toast them in a dry skillet over medium heat, shaking the pan occasionally until they are golden and fragrant. Once toasted, allow them to cool slightly before transferring them to a blender or food processor. Whiz the hazelnuts into fine crumbs, taking care not to turn them into a paste. -
Prepare the Plums
To prepare the fruit, cut the plums in half along their natural seam and gently twist the halves in opposite directions to separate them. Remove the stones and slice the plum halves into wedges, placing them in a mixing bowl. In a separate bowl, combine the sugar, cornstarch, and nutmeg, mixing well before sprinkling this mixture over the sliced plums. Toss the plums gently to coat them evenly with the sweet and spiced mixture. -
Roll Out the Pastry
After the dough has chilled, take it out of the refrigerator and roll it out on a floured surface into a circle large enough to line a 9-inch pie plate, leaving about 2 inches of excess pastry around the edges. If the edges are uneven, trim the pastry to create a neat circle. -
Assemble the Tart
Transfer the rolled-out pastry to the prepared pie plate, allowing the excess pastry to hang over the edges. Spread the ground hazelnuts evenly over the base of the pastry; this step is crucial as the nuts will absorb any excess juices from the fruit, keeping the tart base dry and crispy. Pile the seasoned plum slices onto the tart base, adding small flakes of butter on top for extra richness. -
Fold and Bake
Gently fold the edges of the pastry inward toward the center of the tart, leaving the filling exposed. This rustic style not only enhances the aesthetic appeal but also ensures that each bite is filled with fruit. Preheat your oven to 400°F (200°C) while you prepare the tart for baking. Brush the exposed pastry with milk, and sprinkle a light dusting of sugar over the entire tart for a lovely caramelization. -
Bake the Tart
Carefully place the tart in the preheated oven and bake for approximately 40 to 45 minutes or until the pastry is golden brown and the plums are bubbling with juices. Keep an eye on the tart as it bakes to ensure the edges do not over-brown. -
Serve and Enjoy
Once baked, remove the tart from the oven and allow it to cool slightly before dusting it with icing sugar for a touch of elegance. Serve the tart warm, accompanied by a dollop of freshly whipped cream or a scoop of vanilla ice cream, making it a delightful end to any meal.
By following these steps, you’ll create a stunning Free Fold Plum Tart that not only tastes wonderful but also showcases your skills in the kitchen. Enjoy the sweet and slightly tart flavors of the plums as they meld together in this exquisite dessert.
