My best Easter memories are from childhood. Waking up early in the morning to see what the Easter Bunny left for me, each year he used a different tactic. Most memorable was the year he used straw to build a nest on the hearth of our fireplace and filled it with an assortment of candy and gifts.
I’ve discovered the Easter Bunny visits less often as you get older. I’m not sure why, but it’s one of the downsides to aging.
I’m not certain what our plans are for the holiday this year, but I plan to make my favorite plum tart. This tart reminds me of Easter since it’s shaped like a little nest and holds the sweet and delectable plums.
The recipe comes from either Gourmet or Bon Apetit, one of those mags. I wrote it down a long time ago but lost track of where I first found it. Rustic and simple, this plum tart’s flakey and tender crust contains a rich and delicious spiced plum mixture.
Rustic Plum Tart
1 1/4 cups all-purpose flour
2 tablespoons sugar
1/4 teaspoon salt
1/2 cup chilled unsalted butter, cut into 1/2″ pieces
3 tablespoons ice water
1 1/2 lbs. plums, halved, pitted and cut into slices
6 tablespoons sugar
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1 tablespoon all-purpose flour
2 tablespoons unsalted butter, melted
1 egg, beaten to blend (for glaze)
1/4 cup apricot preserves
Blend flour, sugar, and salt. Add butter and cut in until mixture resembles coarse meal. Add 2 tablespoons ice water; blend until moist clumps form, adding more water by teaspoons if mixture is still dry. Gather dough into a ball, flatten into a disk. Wrap in plastic and refrigerate for at least 1 hour.
Preheat oven to 400 degrees. Toss plums, 4 tablespoons sugar, ginger, cinnamon in a bowl. Roll dough on floured surface to 12 1/2″ round. Transfer to rimmed baking sheet. Mix 1 tablespoon sugar and 1 tablespoon flour in a small bowl; sprinkle over dough leaving 2″ plain border.
Arrange plums in concentric circles on the dough, leaving 2″ plain border. Drizzle with melted butter. Fold dough border toward center. Brush border with egg glaze; sprinkle with 1 tablespoon sugar. Bake tart until plums are tender and crust is golden, about 35-45 minutes.
Although I haven’t tried it myself, you could likely make this in a tart pan but you may want to blind bake the crust for 15 minutes before filling. When making tarts in pans, I prefer to use one that is nonstick and has a removable bottom.
Stir preserves in saucepan over low heat until melted. Brush over plums. Cool tart 1 hour on baking sheet. Run long knife until tart to loosen. Transfer tart to serving plate and serve at room temperature. Makes 6 servings.
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