A combination of tart plums, sweet crumble, and a flaky pastry – this is an end of summer dessert you’ll want to make. Serve with vanilla ice-cream or creamy custard.
Ingredients
FOR THE PASTRY
- 270g all-purpose flour
- pinch of salt
- 170g unsalted butter, cold and cubed
- 60ml ice cold water
- 1 egg, whisked (egg wash)
FOR THE PLUMS
- 500g plums, pitted and sliced in quarters
- juice of half an orange
- zest of one full orange
- 20g butter
- 3 tbsp granulated sugar
FOR THE CRUMBLE
- 130g brown sugar
- 30g granulated sugar
- 225g all-purpose flour
- 115g butter, cold and cubed
Method
- Make the pastry: In a food processor, add the flour, butter and salt. Pulse until the mixture resembles the consistency of sand. Then add the water and pulse until it comes together. Remove from the food processor and transfer to a bowl. Use your hands to mix everything together. Transfer to your work surface and gently flatten into a disc. Wrap the dough in plastic wrap and chill in the fridge for 30 minutes.
- Remove the pastry from the fridge: Lightly flour your work surface and roll out the pastry. Transfer to a buttered tart tin, pressing down on the pastry so it’s flat against the sides and bottom. Use a rolling pin and roll over the entire tin to remove any overhang. Place it back in the fridge and make the filling.
- Make the filling: Melt the butter in a large saucepan and then stir in the plums. Add the orange juice and zest of the orange, along with the sugar. Stir and let cook on the heat until the plums break down slightly and you have a slightly jammy mixture. Once done, remove from the heat.
- Remove the tart tin from the fridge: Prick the base with a fork and line with parchment paper and beans to blind bake the pastry. Bake in the oven at 350°F for 20 minutes. After 20 minutes, remove the beans and parchment paper and brush with the egg wash. Continue to bake for another 15 minutes.
- While the pastry is in the oven, make the crumble. In a large bowl, mix together the brown and granulated sugar, flour, and butter. Use the tips of your fingers to rub everything together until your form a rough crumble.
- Assemble: Add the plum filling to the pastry shell. Then top with the crumble. You can either add all of the crumble or about half of it, depending on your preference. If you have leftover crumble, simply place it in a Ziplock bag and freeze it.
- With the tart fully assembled, put it back in the oven for another 30 minutes or until the crumble topping is golden brown!
