I know what this looks like.
Looks like pie… actually, looks like tart. A tart that I’ve already made and talked about once before.
No worries. It’s not at all. They’re totally, completely, 100% different.
That tart from a few weeks ago had custard in the title. And custard in the pistachio tart shell, for that matter.
This one does not. Just fruit.
All plums. All the time. That’s what we’re all about.
For today at least.
Beyond the custard, the biggest distinguishing factor between these two tarts is that our plum-studded star from the other week was actually a back-up, while this guy right here turned out to be the real McCoy… in terms of photography that is.
Which goes to show that whether you’re taking photos of food or robbing a bank, back-up plans are good things to have on deck. And it’s not like your plan B can’t be just as equally delicious as your plan A; but in some cases, your plan A may just be ever so slightly more photogenic. Or in the case of bank robbing, more… glamorous? I don’t know, it’s been a while since I’ve robbed anything.
And by a while, I do mean my entire life.
So anyway, both tarts are tasty, both tarts are lovely–but this tart was featured in the October issue of Ampersand magazine in a spread on the art of plating. You can totally read all about it right HERE. Then, go buy a load of plums. I speak from experience when I say that no one is going to mind you executing both plan A and B in this case.
Ginger Plum Tart with a Pistachio Crust and Stone Fruit Drizzle
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
7-8 (about 2 lbs) large fresh red or black plums; halved, pitted and cut into ¼ inch slices
2 tablespoon fresh lemon juice
1 ½ tablespoons cornstarch
⅓ cup granulated sugar
4 tablespoons local honey
½ tsp cinnamon
½ tsp fresh ginger, finely minced
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, cornstarch, sugar, honey, cinnamon and ginger in a medium-sized mixing bowl. 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 oven to 425°F.
Arrange the plum slices overlapping in a rosette pattern, starting from the outside edge and working in. Bake the tart in the center of the preheated oven for 15 minutes, then reduce temperature to 375 F. Loosely cover the tart with tin foil and bake for an additional 40 to 50 minutes, or until plums are tender.
Cool the tart completely in pan on a cooling rack. Slice and plate.
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.
Spoon over the cooled tart.
4oz additional pistachio nuts, roughly chopped
4 oz bittersweet chocolate, at room temperature
1 cup freshly made whipped cream
Plate a slice of the tart, drizzle with warm stone fruit sauce. Dollop a spoonful of whipped cream alongside the tart. Sprinkle the plate sporadically with pistachios and using a vegetable peeler, shave curls of the chocolate over top. Serve immediately.