My father in law and his wife kindly picked and delivered a bunch of very ripe plums. I like plums but am not likely to to eat several a day enough to eat the all before they go bad. So, since they are coming for dinner tonight I decide to make a quick plum tart that we can all enjoy!
Full recipe credit goes to Epicurious.com. I am not a baker but this was easy enough for me and looks impressive.
1 1/4 cups all purpose flour
2 tablespoons sugar
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
3 tablespoons (about) ice water
1 1/2 pounds plums, halved, pitted, each half cut into 6 slices
6 tablespoons sugar
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1 tablespoon all purpose flour
2 tablespoons (1/4 stick) unsalted butter, melted
1 egg, beaten to blend (for glaze)
1/4 cup apricot preserves
Blend flour, sugar, and salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Add 2 tablespoons ice water; blend until moist clumps form, adding more water by teaspoonfuls if mixture is dry. Gather dough into ball; flatten into disk. Wrap dough in plastic and refrigerate at least 1 hour.
Preheat oven to 400°F. Toss plums, 4 tablespoons sugar, ginger and cinnamon in bowl. Roll out dough on floured surface to 12 1/2-inch round. Transfer to rimmed baking sheet. Mix 1 tablespoon sugar and 1 tablespoon flour in small bowl; sprinkle over dough, leaving 2-inch plain border. Arrange plums in concentric circles on dough, leaving 2-inch plain border; drizzle with melted butter. Fold dough border in toward center. Brush border with egg glaze; sprinkle with 1 tablespoon sugar. Bake tart until plums are tender and crust is golden, about 45 minutes.
Stir preserves in saucepan over low heat until melted. Brush over plums. Cool tart 1 hour on baking sheet. Run long thin knife under tart to loosen. Using 9-inch tart pan bottom, transfer tart to plate; serve at room temperature.