Best Rose Scented Plum Crumble Tart Recipes

PLUM TART

Steps:

• Preheat the oven to 400 degrees F.
• Combine the flour, walnuts, and sugar in a large bowl. Add the butter and the egg yolk. Mix, either by hand or with an electric mixer, until crumbly.
• Press 1 1/2 cups of the crumb mixture in an even layer into the bottom of a 9 1/2-inch springform or tart pan. Arrange the plums in the pan, skin side down, to form a flower pattern; begin at the outside and work your way in.
• Sprinkle the rest of the crumb mixture evenly over the plums. Bake the tart for 40 to 50 minutes, or until it's lightly browned and the plum juices are bubbling. Remove from the oven and cool for 10 minutes. Remove from the pan and transfer the tart to a flat plate. Serve warm or at room temperature.

ROSE-SCENTED PLUM CRUMBLE TART

Steps:

• Crust: Pulse flour, sugar, and salt in a food processor to combine. Add butter; pulse until mixture resembles coarse crumbs. Add yolks and ice water; pulse until dough comes together. Pat into a disk, wrap in plastic, and refrigerate at least 1 hour or overnight.
• Let dough stand at room temperature until pliable. Roll out on a lightly floured surface to a rough 13-inch round, about 1/4 inch thick. Fit into an 11-inch fluted tart pan with a removable bottom. Fold over and tuck overhanging edges into pan. Freeze until firm, about 1 hour.
• Filling: Toss to combine plums, both sugars, cornstarch, salt, and rose water in a bowl. Spread in tart shell in a single layer.
• Crumble: Combine brown sugar, butter, flour, and salt in a bowl and mix with fingertips until clumps form. Crumble evenly over filling.
• Preheat oven to 400 degrees with rack in lower third. Bake on a rimmed baking sheet until juices are bubbling and topping is browned, about 50 minutes. Let cool completely. Tart is best served the day it's made, with sorbet.

PLUM ROSETTE TARTS

Steps:

• Preheat oven to 400°F. In a food processor combine the first four ingredients (through salt). Pulse until mixed. With processor running, slowly add milk until mixture starts to cling together and is slightly moistened. Divide mixture into four portions. Press portions onto the bottom and up sides of four 4-inch tart pans. Place tart pans on a baking sheet. Bake 8 minutes. Remove crusts from oven and reduce oven temperature to 350°F.
• For plum sauce, in a small blender or food processor combine 1 cup of the sliced plums, 4 Tbsp. of the maple syrup, and the next four ingredients (through cinnamon). Cover and blend until smooth. Set aside 3 Tbsp. of the sauce.
• Divide the remaining plum sauce among the tart crusts, spreading evenly. Arrange the remaining sliced plums in concentric circles over sauce. Stir together the reserved plum sauce and the remaining 1 Tbsp. maple syrup. Brush sauce mixture over plums.
• Bake 25 minutes or until filling is bubbly around edges and plums are tender. Cool on a wire rack. Before serving, sprinkle with pomegranate seeds, if desired.

PLUM TART

Steps:

• Heat oven to 375 degrees. If using smaller, halved plums, use a paring knife to cut a 3/4-inch slit through the top of each half, from the tip of the plum to just above where the pit should be. (This will allow the liquid from the plums to evaporate during baking instead of settling into the pit cavity.)
• Place pastry shell on a sheet pan or baking sheet. Spread crumbs or crumble topping over bottom of pastry shell in an even layer. Arrange plums in tight concentric circles in pastry shell, skin-side down, beginning with rim of the pan and standing plums up slightly.
• Mix together sugar and cinnamon and sprinkle 2 tablespoons over plums. Place in oven and bake 45 minutes, or until tips of plums have colored; plums should retain their shape. Remove from heat, on baking sheet, and allow to cool on a rack.
• Once plums have cooled, sprinkle remaining cinnamon-sugar mixture over the fruit. Alternatively, heat jam in a small saucepan until runny and, instead of sprinkling fruit with sugar, gently brush cooled plums with jam to glaze.