Molly's Plum Tart

Molly's Plum Tart: A Slice of Homemade Happiness

The aroma of baking plums, the satisfying crumble of a perfectly baked crust – there's something undeniably comforting about a homemade tart. And this Molly's Plum Tart isn't just comforting; it's a masterpiece of rustic elegance, easy enough for a weeknight treat yet impressive enough for a special occasion. I've been perfecting this recipe for years, tweaking it here and there, always striving for that perfect balance of sweet and tart, crisp and tender. It's become a family favorite, a recipe I share with friends, and a testament to the joy of simple, delicious baking.

The beauty of this tart lies in its simplicity. No fancy pastry skills are required; just a simple dough, a generous layer of juicy plums, and a touch of magic in the form of red currant jelly and Grand Marnier. The free-form crust adds to its charm, allowing for a rustic, unpretentious look that somehow makes the tart even more appealing. It's the kind of dessert that feels both elegant and utterly approachable, a perfect reflection of my own baking philosophy: delicious food shouldn't be complicated.

The Secret to Success: The Dough

The foundation of any great tart is, of course, the pastry. This recipe uses a straightforward, buttery dough that's surprisingly easy to make. The key is to keep everything cold – the butter, the water, even the bowl. This ensures that the dough stays tender and doesn't become tough. Don't overwork the dough, either. Just until it comes together is enough; overmixing will develop the gluten, resulting in a tougher crust. Refrigerating the dough allows the gluten to relax, ensuring a flaky, tender result.

Plums, Plums, and More Plums!

The star of the show, naturally, are the plums. I prefer to use a mix of varieties – some sweeter, some more tart – for a richer, more complex flavor. The plums are arranged cut-side down, ensuring that they retain their juices and don’t dry out during baking. And don’t forget that sprinkle of sugar before baking; it helps to caramelize the fruit, creating those delicious pockets of sweetness that make this tart so irresistible.

The Finishing Touch: A Glaze of Delight

The red currant jelly and Grand Marnier glaze is the final flourish, adding a layer of sophistication and a burst of fruity, slightly boozy flavor. The jelly provides a beautiful shine and a touch of tartness that cuts through the sweetness of the plums and pastry. The Grand Marnier? It's optional, but I highly recommend it. Just a tablespoon or two adds a lovely depth of flavor and a subtle hint of orange. If you don't have Grand Marnier, a good quality orange liqueur or even a splash of orange juice will work well.

Serving Suggestions

This tart is delicious served warm, straight from the oven. A scoop of vanilla ice cream or a dollop of whipped cream is the perfect accompaniment, providing a delightful contrast in temperature and texture. But it’s also wonderful served at room temperature, making it a perfect dessert for a picnic or a casual gathering.

This Molly's Plum Tart is more than just a recipe; it's a celebration of simple ingredients, transformed into something truly special. It’s a dessert that evokes feelings of warmth, comfort, and the pure joy of creating something delicious from scratch. So gather your ingredients, preheat your oven, and get ready to experience the magic of homemade baking. You won't regret it. And remember – the best part is sharing it with those you love.

Step-by-step

• Prepare the pastry: Combine the flour, butter, sugar, and salt in the bowl of a food processor. Process the mixture until it resembles a coarse meal. Add the egg yolk and cold water; process until the dough just comes together in the side of the bowl. Wrap the dough in plastic wrap and refrigerate for 1 hour to chill.
• Preheat the oven to 400°F. Combine the almonds, 1/4 cup of the sugar, and the flour in the food processor; process until it resembles powder. Reserve.
• On a lightly floured surface, roll the dough out 1/8-inch thick into a large rectangle; transfer to a 12x15-inch baking sheet. Spread the reserved almond mixture over the bottom of the dough, leaving a 1- to 1 1/2-inch border.
• Arrange the plums, cut-side down, over the almond mixture. Fold the dough up over the plums, pressing and pinching it together to make a nice edge. Sprinkle the remaining 2 tablespoons of sugar over the plums, then dot with butter.
• Bake for 1 hour, or until the filling is bubbly and the crust is golden. Meanwhile, whisk together the red currant jelly and Grand Marnier. Brush the mixture over the entire tart just after it comes out of the oven. Cool the tart slightly. Cut into squares and serve warm.