Plum Tart with Streusel Topping

A superb fall tart perfect for Thanksgiving or a special evening celebration.

Makes one 8” tart

1 sweet tart pastry shell (recipe follows)

4-5 large purple or red plums, cut in half and pitted

Streusel Topping

½ cup brown sugar

¼ cup all-purpose flour

½ cup almonds, coarsely chopped

2 tbsp crystallized ginger, pulsed until coarse

¼ cup melted butter

 

Honey-Yogurt Cream

1 cup Greek (or very thick) yogurt

1 tbsp vanilla extract

1 tsp liquid honey

 

Preheat oven to 375°F.

Line a tart pan with removable bottom with the sweet pastry. Cut the plums into 8 wedges (remove pits) and in a single layer, line the bottom of the tart shell with the wedges in a concentric circle.

In a medium bowl, combine the brown sugar, flour, almonds, ginger and melted butter. Use your hands, combine well. Spread evenly over the tart.

Bake for 40 minutes. Remove from oven and let cool completely before removing from the tart shell. Serve with a dollop of the Honey-Yogurt Cream.

Honey-Yogurt Cream

In a small bowl, whisk together the yogurt, vanilla and honey. Refrigerate until ready to use.

Sweet Tart Pastry

This recipe comes from Mrs. Cook’s Kitchen by Gay Cook. It’s an excellent and very forgiving recipe. You don’t need any special skills for this dough to turn out.

 

1 cup unbleached all-purpose flour

pinch salt

½ tsp grated lemon zest

3 tbsp granulated sugar

1 egg yolk

6 tbsp butter, cut in pieces, at room temperature

 

Combine the flour, salt, lemon zest and sugar on a work surface and make a well in the centre. Add the yolk and butter. Use a pastry cutter to gather flour into the well while cutting through the butter and yolk. Use your fingers to combine the mixture. Using the heel of your hand, smear the dough across the work surface until it is pliable and smooth. When the dough combines together, wrap it and shill for 20-30 minutes to rest the gluten.

Press the dough into the tart pan, beginning in the centre and working across the bottom and part way up the sides. Use your thumb to even off the edges. Chill for 20 minutes before adding the fruit