Grilled Plum Tart Recipe
- 1 cup all purpose flour (spooned and leveled), plus more for work surface
- 1/4 cup fine yellow cornmeal
- 1/2 tsp. sugar
- 1/2 tsp. salt
- 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
- 1-1/2 lb. red plums, grilled and sliced
- 1/2 cup sugar
- 1 tbsp. all-purpose flour
- 1 large egg yolk, mixed with 1 tsp water
In a food processor, pulse flour, cornmeal, sugar, and salt several times to combine. Add butter and pulse until mixture resembles coarse meal with a few pea-sized pieces remaining. Add 2 tablespoons ice water; pulse until dough is crumbly but able to hold together when squeezed. Add more water if needed, but do not over-mix.
Turn dough out onto floured surface, and knead once or twice. Flatten dough into a disk, wrap it in plastic, and refrigerate for at least an hour.
Line a rimmed baking sheet with aluminum foil. Flour a large piece of parchment paper. Place dough over paper. Using your knuckles, press edges of dough so it doesn’t crack during rolling. Lightly flour top of dough to prevent sticking; roll out to a 14-inch round. Transfer dough (still on parchment) to prepared baking sheet.
Bake tart until crust is brown and filling is bubbling, or for about 45 minutes. Let cool for 20 minutes. Slice and serve warm or at room temperature
These plum tarts are great to prepare ahead of time, and taste even better after sitting for a few hours.