SHORTBREAD PLUM TART WITH HONEY AND CINNAMON
Based on a classic gâteau Breton, this buttery tart is filled with a fresh plum compote flavored with honey, rosemary and cinnamon instead of the usual puréed prunes. You can make the compote and dough a few days ahead, but this tart is best served within 24 hours of baking. After that, the center starts to turn mushy from the moisture released by the fruit. Serve it on its own, or with a dollop of whipped cream.
Provided by Melissa Clark
Categories pies and tarts, dessert
Time 1h30m
Yield 12 servings
Number Of Ingredients 11
Steps:
- In a food processor, process 1 cup sugar until powdery and fine, about 1 minute. Add flour, cinnamon and salt; pulse to combine. Add butter and pulse until mixture resembles bread crumbs. Add egg and 4 egg yolks, and pulse until mixture comes together. Divide dough in half, form into disks, and wrap in plastic wrap. Chill at least 2 hours or until firm.
- In a small saucepan, combine plums, 1 to 3 tablespoons sugar (this depends on how sweet your plums are), cinnamon, honey and rosemary sprig, if using. Simmer until jammy and thick, 15 to 20 minutes, stirring occasionally. Transfer plum mixture to a bowl to cool, and remove cinnamon stick and rosemary sprig. Taste and stir in more sugar if mixture seems very tart.
- Heat oven to 350 degrees. Grease an 8-inch springform pan and place it on a rimmed baking sheet to catch any butter leaks.
- Between two sheets of parchment paper or plastic wrap, roll one of the dough halves into an 8-inch circle. Transfer dough to prepared cake pan, pressing into edges. Spoon plum compote on top of dough, leaving 3/4-inch border around edge.
- Roll second piece of dough into an 8-inch circle, transfer to pan, press around outside edge to stick the pieces together and seal in fruit.
- In a small bowl, combine remaining egg yolk with 1 teaspoon water and beat lightly. Brush over top of cake, then use a fork to score a crisscross pattern into the dough. Bake until golden brown, 1 hour (cover with foil if cake is browning too quickly). Cool in pan for 15 minutes, then run a butter knife around the inside edge of the pan and unmold from ring. Cool completely and serve.
Nutrition Facts : @context http, Calories 353, UnsaturatedFat 6 grams, Carbohydrate 45 grams, Fat 18 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 11 grams, Sodium 61 milligrams, Sugar 25 grams, TransFat 1 gram
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Mujahed Kamal (‫مجاهد كمال Mujahed Kamal‬‎)
[email protected]I made this tart for my family and they loved it! The crust was crispy and the plums were perfectly tart. The honey and cinnamon added a nice touch of sweetness and spice.
Tumisang Manala
[email protected]This tart was a bit too sweet for my taste, but it was still very good. The crust was flaky and the plums were perfectly ripe. I would recommend using less honey next time.
Badsha khan Badshah
[email protected]I loved this tart! The crust was flaky and the plums were perfectly tart. The honey and cinnamon added a nice touch of sweetness and warmth. I would definitely make this again.
Alexander Simpson-White
[email protected]This tart was easy to make and very tasty. I used a mix of different plums and they all worked well. The honey and cinnamon added a nice touch of sweetness and spice.
Ivy Selina
[email protected]I followed the recipe exactly and the tart turned out perfectly! The crust was flaky and the plums were soft and juicy. I would definitely recommend this recipe.
Husel Od
[email protected]This tart was delicious! The plums were perfectly ripe and the honey and cinnamon added a nice touch of sweetness. The crust was also very good.
Kai Gilbreath
[email protected]I made this tart for my family and they loved it! The crust was crispy and the plums were perfectly tart. The honey and cinnamon added a nice touch of sweetness and spice.
Lisa D (Jersey)
[email protected]This tart was a bit too sweet for my taste, but it was still very good. The crust was flaky and the plums were perfectly ripe. I would recommend using less honey next time.
Lawrence Success
[email protected]I loved this tart! The crust was flaky and the plums were perfectly tart. The honey and cinnamon added a nice touch of sweetness and warmth. I would definitely make this again.
Saim Willson
[email protected]This tart was easy to make and very tasty. I used a mix of different plums and they all worked well. The honey and cinnamon added a nice touch of sweetness and spice.
Kailee Carney
[email protected]I followed the recipe exactly and the tart turned out perfectly! The crust was flaky and the plums were soft and juicy. I would definitely recommend this recipe.
Lewis Cawley
[email protected]This tart was delicious! The plums were perfectly ripe and the honey and cinnamon added a nice touch of sweetness. The crust was also very good.
USMAN ABDULFATAHI
[email protected]I made this tart for a potluck and it was a huge success! Everyone raved about the flavor and the crust. I will definitely be making this again.
Joka KReid
[email protected]This tart was a hit at my dinner party! Everyone loved the unique flavor combination and the beautiful presentation. I would highly recommend this recipe to anyone looking for a special dessert.
Mila Barua
[email protected]I'm not much of a baker, but this tart was easy to make and turned out great! The crust was flaky and the plums were perfectly tart. I'll definitely be making this again.
Nur Alam Islam Nur
[email protected]This tart was absolutely delicious! The combination of sweet plums, buttery shortbread crust, and the subtle flavors of honey and cinnamon was perfect. I will definitely be making this again.