Plum Custard Tart with Pistachio Crust and Stone Fruit Reduction

In the category of things that make me an awful person: I have about as much to say right now as I have decent images to illustrate the goodness that is a nut-studded tart of fresh plums baked into a bubbling sweet custard.

Side note– I’m completely obsessed with pistachios right now. Hand me a salty bag of those suckers, and watch your fingers. Rawr.

So being that I’m incredibly engulfed with eating frozen salmon from a box and simultaneously being  snarky to graphic designers… let’s keep this short and sweet.

Let’s keep this one all about the tart.

Vibrant, nutty, luscious, gingery, creamy, juicy, lush, autumnal, aesthetically pleasing, plummy, elegant, simple, textural, colorful…

If we arranged that in three lines, could it count as a Haiku? Maybe? Not at all. Okay. Fine.

But really, this tart is all of those things. All those lovely adjectives. Garnish with fresh cream, drips of the reduction, a handful of bittersweet chocolate shavings… and sugar,  you’ve got yourself a might fine plate.

And that mighty fine plate will make you mighty happy, even after you’ve eaten frozen salmon from a box and had to be snarky with graphic designers.

Scratch that– Especially after boxed salmon and design-related snarkiness.


 Plum Custard Tart with Pistachio Crust and Stone Fruit Reduction

Adapted from Ciao Italia

For the crust

2 sticks unsalted butter, softened
1/4 cup packed brown sugar
⅛ teaspoon of salt
1 teaspoon pure vanilla extract
1 large egg yolk
1 1/3 cups all-purpose flour
2 1/2 ounces unsalted pistachios, finely ground (roughly ½ cup)

For the filling

8 large fresh red or black plums, halved, pitted and cut into 1/4-inch thick slices
2 tbsp fresh lemon juice
1/2 cup sugar, divided
2 Tbsp local honey
3/4 tsp fresh ginger, finely grated
1/2 teaspoon ground cinnamon
2 egg yolks
1 cup heavy cream

With a hand mixer, beat the butter with the sugar and salt at medium speed until creamy. Add the vanilla and egg yolk and beat until smooth. Then add the flour and ground pistachios, beat just until incorporated. Scrape the dough onto a sheet of plastic wrap and flatten the pastry dough into a disk. Wrap in the plastic and refrigerate for 30 to 45 minutes, or until firm.

In the meantime, toss the plum slices with the lemon juice, 1/4 cup of the sugar and the fresh ginger. Set aside.

Press the dough  into a 10-inch fluted tart pan with a removable bottom, trimming any overhang from the top. Prick the dough all over with a fork and place in the freezer for 10 minutes longer.

Preheat the oven to 400°F.

Arrange the slices on the crust in an overlapping pattern filling in the entire surface, saving the macerated juices. Combine the cinnamon and remaining sugar in a small bowl and sprinkle evenly over the top of the tart.

Bake the tart for 15 minutes.

While the tart is baking, whisk the egg yolks in a small bowl with the heavy cream. Pour evenly over the top and bake 30 minutes longer or until the top is golden brown.

Remove the tart from the oven and cool on a rack for 10 minutes. Cut into wedges and serve warm with stone fruit reduction, fresh cream and bittersweet chocolate shavings.

For the stone fruit drizzle–

Combine the macerated plumb juices with 1 teaspoon butter, 1 tablespoon brown sugar and 4 tablespoons apricot jam in a medium, heavy bottom saucepan over medium high heat. Whisk until sugar has dissolved completely, bring to a boil. Cook, stirring constantly, reducing it until the sauce reaches a thick syrupy consistency.


2 thoughts on “Plum Custard Tart with Pistachio Crust and Stone Fruit Reduction

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