PLUM TART

Plum Tart image

Provided by Sarah Carey

Time 2h55m

Yield Serves 9 to 12

Number Of Ingredients 7

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Unbleached all-purpose flour, for dusting
1/2 recipe Rough Puff Pastry or 14 to 16 ounces store-bought frozen puff pastry, thawed
1 pound plums (about 5), pitted and cut into 1/2-inch wedges (3 cups)
1/2 cup sugar
1 tablespoon cornstarch
1 tablespoon fresh lemon juice
1/4 teaspoon kosher salt (we use Diamond Crystal)

Steps:

Preheat oven to 400°F. Line a 9 1/2-by-13 1/2-inch rimmed baking sheet (quarter sheet pan) with parchment, leaving a 2-inch over-hang on long sides.
On a lightly floured surface, roll out dough to an approximately 14 1/2-by-11 1/2-inch rectangle, about 1/4 inch thick. Trim edges so you're left with a 14-by-11-inch rectangle. Fit into sheet (dough should come all the way up sides without an overhang). Freeze 15 minutes.
Stir together fruit, sugar, cornstarch, lemon juice, and salt; arrange mixture in tart shell, in a single, slightly overlapping layer (if using a variety of colors of fruit, arrange by color if desired).
Bake 15 minutes, then reduce temperature to 375° and continue baking, rotating sheet twice, until fruit is bubbling and pastry is puffed and cooked through, 1 hour to 1 hour, 15 minutes (if pastry is browning too quickly, tent with foil; if middle puffs up during baking, remove sheet from oven, use scissors to snip a little hole in puffed-up spot, and return to oven).
Let cool completely in sheet on a wire rack. Use parchment overhangs to remove before cutting into pieces to serve. Tart can be stored at room temperature, covered loosely with foil, up to 1 day.