SCF fans might say, “What? Another plum tart recipe? The one from Ina Garten isn’t good enough?” Well, indeed it is. But like any curious cook, sometime we like to see what else is out there. Some people might call this philandering. I like to say we’re expanding our horizons.
If you’ve chosen to roll the dough out, take it out, lightly flour your rolling surface and roll the dough to a 10-inch round. Ease into a 9-inch tart pan without stretching it. Fold and press any excess dough to form the sides about 1/4 inch thick.
To partially baked the crust, preheat the oven to 375 degrees and set the pastry-lined tart pan on a sheet pan. Line the tart shell with foil then fill it with pie weights or dried beans. Bake for 15 to 20 minutes then carefully pull the foil away from the dough. If the dough sticks, return the shell to the oven for a few minutes, or until the foil comes away with ease. Once you’ve removed the foil and pie weights, return the empty shell to the oven and continue to bake until the crust is clearly set and pale gold, 10 to 15 minutes long. For a fully pre baked shell that will not see the oven again, cook it even longer, another 10 minutes or so until golden brown, like a big cookie.
For the tart
One 9-inch tart shell, recipe above
1 1/2 pounds medium to large plums, ripe but still firm
4 teaspoons light brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/8 teaspoon ground cloves
Grated zest of one orange
2/3 cup walnuts, finely ground
Preheat oven to 375. Have the crust partially baked. Slice the plums into wedges a scant 3/8 inch across at the widest part.
Put the sugar, spices and orange zest into a small mortar and work the zest into the sugar to saturate it with orange oil. Toss with the ground walnuts. Scatter 2/3 of the mixture over the crust and arrange the fruit over it. If you’ve no time for or interest in perfecting your arrangement, heap the plums into the tart pan. Otherwise, arrange the fruit in overlapping layers. Scatter the remaining walnut crumbs over the top.
Set the tart on a sheet pan and bake until the plums have started to release their juices, about 35 minutes. Remove and cool until slightly warm. Serve with creme fraiche drizzled over the fruit, or 1/3!cip each whipping cream and creme fraiche wisked together, sweetened with a little honey and a drop of orange flower water.