Plums have a long history in the UK. They were introduced by the Romans who brought them from Western Asia. Plums became popular in the Middle Ages, and Chaucer wrote about plums in the 14th Century, referencing “A garden with ‘ploumes’ and ‘bulaces.'”
Plum pies and tarts are a traditional destination for the ripe plums of mid-August. We were lucky to have a neighbour who offered us free access to his tree, laden with fruit. While out golfing this week, we were able to snack on plums growing alongside the 7th fairway.
Plum tart
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Loading...Ingredients
- For the pastry:
- 200g plain flour
- 100g unsalted butter, cubed and chilled
- 1 large pinch or salt
- 1 egg
- 1 egg yolk
- A tiny bit of ice-cold water
- For the filling:
- 1kg plums, stoned and quartered
- 150g caster sugar
- 1 tbsp cornflour
- To cook:
- 1 egg, beaten
- Half tbsp caster sugar
- 25g chilled butter, cubed
Instructions
Heat an oven to 200˚C.
For the pastry:
Place all the ingredients except the water in a food processor and process until homogenous. With the motor running, add the water slowly by degrees until the pastry comes together as one lump. Remove to a board and knead until smooth.
Roll the pastry out and cut out into two circles to fit your pie tin. Line the pie tin with one circle, allowing the excess to drop over the edge. Cut the other circle into strips for the lattice. You can roll the pastry, cut a circle, combine the scraps and re-roll for the lattice strips.
For the filling:
In a large bowl, stir the plums, sugar and cornstarch, lemon juice, vanilla, until thoroughly combined. Cover filling and place in the refrigerator as you roll out the pie dough or for up to 24 hours.
Separate the plums from the juice in the bowl. Heat the juice in a pan and cook on low until reduced and thickened a bit. Cool.
Arrange the plums in the pastry case and pour over the cooled sauce. Dot over with the cubed butter.
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Make the lattice with the pastry strips, crimp and trim.
To cook:
Brush over with the beaten egg and sprinkle with sugar. Place in the oven and cook for 55 mins or 1 hour. Start checking the pie at 40 mins and add a tin foil ring over the top if it looks like it might burn. Remove and cool.
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