Rustic Plum And Rose Petal Tart

 In Recipes

Rustic Plum and Rose Petal Tart
Recipe courtesy of The Hearty Boys

6 – 8 ripe plums
1 cup sugar (depending on sweetness of plums)
1 pink rose, pesticide free
1 tablespoon fresh lemon juice
1 tablespoon rose water (found in middle eastern markets and specialty stores)
2 tablespoons butter, cut into bits
1 recipe Pate Sucre, recipe follows
Heavy cream
Preheat the oven to 350 degrees F.

Slice the plums into 8 – 10 slices, removing the stone. Toss in a bowl with the sugar, lemon juice and rosewater. Remove the petals from the rose and either tear or slice them into small pieces. Toss with the plums and let macerate as you make the dough.

Roll the dough out on a lightly floured surface until it’s about 15” in diameter. Transfer it to a baking sheet that’s been dusted with flour and mound the plums in the center, making sure to leave any juices behind. Leave a generous 2” border which will then be folded up over the plums – it won’t meet in the center. Dot the plums with the butter and brush the pastry with the cream. Sprinkle the whole with sugar and place in the bottom half of the oven for 30 minutes. Transfer to the top half of the oven and bake another 15 – 20 minutes. Remove from the oven and serve warm or at room temperature.

Yield: serves 8
Preparation time: 20 minutes
Cooking time: 1 hour

Pâte Sucrée

1 1/4 cups all purpose flour, plus additional for the work surface
1 tablespoon sugar
1/8 teaspoon salt
7 tablespoons unsalted butter, chilled and cut into bits
3 tablespoons ice water

Mix about 1/2 cup water with some ice cubes in a glass and set aside.

Pour the flour, sugar, and salt into the bowl of a food processor and pulse to combine. Add the butter and pulse until the mixture resembles coarse crumbs. With the processor running, add the cold water 1 tablespoon at a time, until a dough just begins to form. (You should need about 3 tablespoons water.)

Turn the dough out onto a lightly floured surface and pat it into a disk. Wrap it in plastic and refrigerate for at least 20 minutes.

Yield: 15-inch crust

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