A great way to bake with plums, this gorgeous free-form tart is a perfect light finish to any meal.
Recipe information
Yield
makes 8 servings
Ingredients
Preparation
Step 1
Prepare the Cornmeal Pâte Brisée.
Step 2
Preheat the oven to 375°F.
Step 3
Combine the plums, light brown sugar, lemon juice, cardamom, cornstarch, and salt. Toss gently to coat evenly.
Step 4
Transfer the rolled-out crust on parchment paper to a baking sheet. Remove the top sheet of parchment paper.
Step 5
Arrange the plums in the center of the dough, leaving a 2-inch border. Fold the edges of dough toward the center (you can just lift the parchment from the outer edge to fold the dough), pressing gently to seal (the dough will only partially cover the fruit). Seal any cracks by pinching the crust with your fingers.
Step 6
Using a pastry brush, brush the rice milk over the dough. Sprinkle the dough and the tops of the plums evenly with the granulated sugar.
Step 7
Bake for 30 minutes in the center of the oven. Rotate the baking sheet, decrease the temperature to 350°F, and bake for 25 minutes longer, or until the pastry is golden. Transfer on the baking sheet to a cooling rack. Let come to room temperature before cutting into wedges.
