Reviews Add Rating & Review 19 Ratings 5 star values: 4 4 star values: 2 3 star values: 8 2 star values: 0 1 star values: 5
Back to Rose-Scented Plum Crumble Tart All Reviews for Rose-Scented Plum Crumble Tart - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Rose-Scented Plum Crumble Tart Credit: Jonathan Lovekin Recipe Summary prep: 25 mins total: 4 hrs Servings: 10
Ingredients Crust 1 1/4 cups all-purpose flour, plus more for dusting 1/4 cup granulated sugar 1/8 teaspoon coarse salt 1 stick cold unsalted butter, cut into small pieces 2 large egg yolks 1 tablespoon ice water Filling 2 pounds mixed small plums, halved and pitted 1/3 cup granulated sugar 1/3 cup packed light-brown sugar 2 tablespoons cornstarch Pinch of coarse salt 1 teaspoon rose water Crumble 1/4 cup packed light-brown sugar 4 tablespoons unsalted butter, room temperature 1/2 cup all-purpose flour 1/4 teaspoon coarse salt Plum-Rose Sorbet, for serving (optional)
Gallery Rose-Scented Plum Crumble Tart Credit: Jonathan Lovekin
Recipe Summary prep: 25 mins total: 4 hrs Servings: 10
Gallery
Rose-Scented Plum Crumble Tart Credit: Jonathan Lovekin
Rose-Scented Plum Crumble Tart
Credit: Jonathan Lovekin
Rose-Scented Plum Crumble Tart
Recipe Summary prep: 25 mins total: 4 hrs Servings: 10
Recipe Summary
prep: 25 mins total: 4 hrs
Servings: 10
prep: 25 mins
total: 4 hrs
prep:
25 mins
total:
4 hrs
Servings: 10
10
Ingredients
Ingredients
1 1/4 cups all-purpose flour, plus more for dusting 1/4 cup granulated sugar 1/8 teaspoon coarse salt 1 stick cold unsalted butter, cut into small pieces 2 large egg yolks 1 tablespoon ice water
2 pounds mixed small plums, halved and pitted 1/3 cup granulated sugar 1/3 cup packed light-brown sugar 2 tablespoons cornstarch Pinch of coarse salt 1 teaspoon rose water
1/4 cup packed light-brown sugar 4 tablespoons unsalted butter, room temperature 1/2 cup all-purpose flour 1/4 teaspoon coarse salt Plum-Rose Sorbet, for serving (optional)
Directions
Crust: Pulse flour, sugar, and salt in a food processor to combine. Add butter; pulse until mixture resembles coarse crumbs. Add yolks and ice water; pulse until dough comes together. Pat into a disk, wrap in plastic, and refrigerate at least 1 hour or overnight.
Let dough stand at room temperature until pliable. Roll out on a lightly floured surface to a rough 13-inch round, about 1/4 inch thick. Fit into an 11-inch fluted tart pan with a removable bottom. Fold over and tuck overhanging edges into pan. Freeze until firm, about 1 hour.
Filling: Toss to combine plums, both sugars, cornstarch, salt, and rose water in a bowl. Spread in tart shell in a single layer.
Crumble: Combine brown sugar, butter, flour, and salt in a bowl and mix with fingertips until clumps form. Crumble evenly over filling.
Preheat oven to 400 degrees with rack in lower third. Bake on a rimmed baking sheet until juices are bubbling and topping is browned, about 50 minutes. Let cool completely. Tart is best served the day it’s made, with sorbet.
Reviews
Add Rating & Review 19 Ratings 5 star values: 4 4 star values: 2 3 star values: 8 2 star values: 0 1 star values: 5
Reviews
Add Rating & Review 19 Ratings 5 star values: 4 4 star values: 2 3 star values: 8 2 star values: 0 1 star values: 5
Add Rating & Review
19 Ratings 5 star values: 4 4 star values: 2 3 star values: 8 2 star values: 0 1 star values: 5
19 Ratings 5 star values: 4 4 star values: 2 3 star values: 8 2 star values: 0 1 star values: 5
19 Ratings 5 star values: 4 4 star values: 2 3 star values: 8 2 star values: 0 1 star values: 5
5 star values: 4 4 star values: 2 3 star values: 8 2 star values: 0 1 star values: 5
All Reviews for Rose-Scented Plum Crumble Tart
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Rose-Scented Plum Crumble Tart
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
