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Black Plum Tart

Servings 6


The Dough

  • 4 3/4 cup all-purpose flour

  • 2 cup confectioners’ sugar

  • 2 sticks plus 5 tbsp cold unsalted butter, cut into pieces

  • 2 large eggs

  • 1/8 cup ice water

The Filling

  • 5 tbsp unsalted butter, at room temperature

  • 1 1/4 cup confectioners’ sugar

  • 1/2 tsp granulated sugar

  • Finely grated zest from 1 lemon

  • 1/2 tsp kosher salt

  • 2 large eggs

  • 1 tbsp milk

  • 1 1/2 tsp all-purpose flour

The Plums

  • 1 cup granulated sugar

  • 1/2 cup light corn syrup

  • 1/2 cup verjus, or substitute white wine

  • 10 ripe (but not soft) medium black plums, halved and pit removed

  • For Serving:


Making the filling

  1. In a stand mixer fitted with the paddle attachment, combine the butter, confectioners’ sugar, granulated sugar, lemon zest and salt on low speed until light and fluffy, about 3 minutes.

  2. Beat the eggs with the milk and add that to the bowl. Add the flour and mix until incorporated.

Making the plums

  1. Heat oven to 350°F.

  2. In a large ovenproof sauté pan over medium heat, stir together the sugar and corn syrup. Cook, stirring occasionally, until the mixture turns a light caramel color, about 5 minutes.

  3. Carefully add the verjus and cook for 15 minutes.

  4. Add the plums, skin side down, and transfer the pan to the oven.

  5. Cook, turning the plums over every 5 minutes and swirling the pan so the plums cook evenly until the plums are very tender but not falling apart, 15 to 20 minutes. If the syrup starts reducing too much, add a little water to the pan.

  6. Let the plums cool in their juices in the pan. When cool enough to handle, take the plums out of the pan—reserve the juices—and slice each half into quarters.

Assemble and bake the tart

  1. Heat oven to 375°F.

  2. Roll out the tart dough into a 15″ rectangle about 1/8″ thick. Lift the dough and transfer it to a 4″ x 14″ tart pan with a removable bottom. Press the dough firmly into the sides of the pan. Trim to the top of the pan by running the rolling pin over the top edge of the tart pan. Poke the dough all over with a fork and bake for about 10 minutes. Let cool.

  3. Spread 1 cup of the filling over the tart shell. Arrange the plums over the filling. Bake for 25 minutes, take the tart out of the oven, brush on the reserved plum juices, and bake for another 5 minutes.

  4. Let the tart rest just until cool enough to remove from pan.

  5. Serve warm, or let cool to room temperature and reheat briefly for serving. Slice into 2″ pieces and serve with reserved plum juice drizzled over it and a scoop of White Peach Sorbet.

Serve white peach sorbet (optional)

  1. In a stand mixer fitted with the paddle attachment, combine the flour and confectioners’ sugar on low speed. Add the butter and mix until the dough looks crumbly.

  2. Beat the eggs and ice water together. Add to the dough and mix until just combined.

  3. Gather the dough together in a rectangle shape, wrap well in plastic wrap and refrigerate for at least 1 hour.


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