Our friend Kaley never shows up to a function without a tart—and honestly, we wouldn’t have it any other way! This summer’s combo? Plums and cherries—perfectly sweet with just the right amount of tart.
Ingredients For The Crust:
- 1 1/4 cups all purpose flour
- 1/4 cups powdered sugar
- 1/2 tsp salt
- 1/2 cup unsalted butter cold and cubed
- 1 egg yolk
- 2-3 tbsp ice water
Ingredients For The FIlling:
- 3-4 ripe plums thinly sliced
- 1 cup fresh cherries, halved and pitted
- 1/4 cup granulated sugar
- 1 tbsp cornstarch
- 1/2 tsp vanilla extract
- 1/2 teaspoon ground cinnamon
- Zest of 1/2 a lemon
- 1 tbsp lemon juice
- 1 tbsp sugar for sprinkling
- 1 egg for egg wash
Instructions:
Tart Crust:
- Make the crust in a food processor or bowl mixing flour, powdered sugar, and salt.
- Add cold butter and mix until coarse
- Mix in egg yolk and 2tbs ice water. Add more water, 1 tsp at a time, until dough comes together.
- Shape into a disc and wrap with plastic wrap. Let sit for at least 30 minutes.
Prepare the tart:
- In a bowl, combine plums and cherries.
- Add sugar, cornstarch, vanilla, cinnamon, lemon zest and juice. Toss gently and set aside for 10-15 minutes.
Assemble the tart:
- Preheat oven to 375
- Roll out chilled dough on a lightly floured surface into a 10-11' circle
- Transfer to a parchment lined tart pan.
- Arrange fruit in the center leaving a 1-1.5' border. Fold edges over fruit.
- Brush crust with beaten egg and sprinkle with coarse sugar.
Bake:
- Bake for 40-45 minutes until crust is golden and the filling is bubbly.
- Cool on a wire rack, and enjoy at room temp!
Tip: We like to eat it like a slice of pizza!
