Farmhouse Plum Tart

By corlear

Le Pruné
When dark purple plums come into season, this is the time to make the best of all plum tarts known (rn the farms of western France as le pruné.

Ingredients

• For the pâte sablée:
• salt
• 175 g (6 oz) plain flour
• 75 g (3 oz) slightly salted butter
• 2 tablespoons granulated sugar
• 1 medium sized egg
• 1 tablespoon cold water
• a 20 cm (8 inch) flan tin with loose base
• For the filling:
• 450 g (1 lb) dark purple plums
• 3 —4 tablespoons castor sugar

Preparation

Step 1

For the pâte sablée:
Add a pinch of salt to the flour and sift it into a bowl. Rub in the butter with the fingertips and when the consistency of fine breadcrumbs is obtained add the sugar and mix well.

Beat the egg with the water and bind the pastry with it. Work in all the crumbs and form into a ball. Wrap in foil and chill until required.

For the filling:
Wash the plums, slit them round through the crease and twist in opposite directions to separate into halves. Place in one layer in a large pan cut side down, cover and set over low heat. Do not add water. When the fruit is boiling, remove the lid and simmer until reduced to purée and very little juice remains. Remove the stones
and leave to cool. When cold, add sugar to taste.

Butter and flour the flan tin. Heat the oven to 190°C, 375°F, Gas 5, with a baking sheet inside.

Flatten the ball of pastry on a board with a few strokes of the rolling pin, transfer to the tin and work it evenly round the tin with the thumbs. This pastry is crumbly to handle but when it breaks just press it together again or add pieces by pressing them in. Trim the edge and roll the trimmings into 2 long bands. Cut each one into 3 narrow strips and set aside.

Scatter a thin layer of sugar over the base of the pastry case. Fill evenly with plum purée. Taking up the bands of pastry with both hands, twist them in opposite directions. Lay them across the fruit like the spokes of a wheel and press the ends down on to the pastry rim.

Bake for 25 minutes, increase the heat to 200°C, 400°F, Gas 6, and cook for a further 10 minutes. If the tart is browning too fast lightly balance a piece of foil on top when the heat is increased.

Cool on a wire rack, remove the outer rim of the flan tin and serve warm with thick cream.