Plum Tart

Every summer we would drive from Seattle to Portland to go to my grandpa’s farm. Lining the back lot of the farm and clustered in the meadow are plum trees. Different kinds. Yellow plums that taste like pure honey and dark plums that are earthier in taste.

As an adult, I relish going back to the farm to pick these plums. Luckily, here in Santa Barbara, garden of paradise, plum trees also grow and give fruit. I made this beautiful tart using those tart Santa Barbara plums.

Plum Crumble Tart

Crust -see my pie dough recipe here

Filling:

10 Plums, cut into slices

1/3 cup sugar

Crumb topping:

6 tablespoons butter, cold

3/4 cup brown sugar

1/2 cup flour

3/4 cup oats

pinch salt

1/4 teaspoon cinnamon

In a food processor or high powered blender, or by hand with fork or pastry cutter, combine flour, sugar, cinnamon and salt. Add chunks of cold butter and pulse for 20 seconds until butter resembles small peas shapes. Add oats and continue to pulse. Sprinkle on top of plum tart.

For Assembly:

Roll out pie dough into large circle and press into tart pan.

Toss cut plums with sugar. Place inside of tart pan.

Sprinkle top with crumb. Bake for 25 to 30 minutes until top is brown and plums are bubbling and juicy.