I love rustic tarts – they’re so easy to throw together with any seasonal fruit. I usually keep a couple of rounds of dough in the freezer so that I can make these whenever I have extra fruit (or unexpected company!). I like adding some of St. Dalfour Sprea…
What you'll need
Ingredients
Dough
2 tablespoons sour cream
2 tablespoons ice water
1 cup all-purpose flour
1/4 cup fine-ground cornmeal
2 teaspoons sugar
1/2 teaspoon table salt
7 tablespoons unsalted butter , cut into 1/2-inch pieces and chilled
Filling
1 ½ lbs. red plums, pitted and sliced
¼ cup St Dalfour Fancy Plum Preserves
¼-½ cup sugar
1 tablespoon flour (if fruit is very juicy)
1 tsp vanilla
½ tsp allspice
Pinch of salt
Egg Wash
1 egg yolk mixed with 1 tablespoon water
The method
Directions
01
For the dough: Stir the sour cream and water together in a small liquid measuring cup and refrigerate until needed. Process the flour, cornmeal, sugar, and salt in a food processor until combined. Scatter half of the butter pieces over the top and, using short pulses, process until the butter is the size of small peas, about 4 pulses. Scatter the remaining butter over the flour mixture and continue to pulse until most of the butter is incorporated yet some pea-sized bits remain, 4 to 8 pulses. Continue to pulse, while pouring the sour cream mixture through the feed tube, until the dough just comes together around the processor blade, about 5 pulses. Turn the dough onto a sheet of plastic wrap and press into a 6-inch disk. Wrap tightly in plastic wrap and refrigerate for at least 1 hour. (The dough can be refrigerated, wrapped tightly in plastic wrap, for up to 2 days or frozen for up to 2 months. Let refrigerated dough soften slightly before rolling it out. Let frozen dough thaw on the countertop until malleable before rolling.)
02
When ready to roll and bake the tarts, adjust an oven rack to the middle position and heat the oven to 400 degrees. Divide the dough into 4 equal pieces and shape into small rounds. Roll the dough between 2 sheets of parchment paper into a 6” round. Slide the dough onto a seperate parchment lined baking sheet, and repeat with following rounds.(Or roll dough into one 13” round) Refrigerate rounds until firm, about 20 minutes.
03
For the filling: Mix all ingredients together in medium bowl until combined. Mound plum mixture in center of prepared crusts, leaving a 2-inch border all around. Fold border over fruit in a pleated pattern. Brush dough with egg wash and sprinkle dough with Turbinado sugar crystals.
I’ve been making banana bread since I was a kid. My first recipe came from a local PTA cookbook, and over the years, I’ve tried many versions. For a long time, my go-to was a Martha Stewart recipe that added sour cream for extra richness. Then in 2018, King…
This charming six-inch carrot cake is ideal for small celebrations or intimate gatherings. Moist and full of classic carrot cake flavor, it's perfectly balanced by a rich, not-too-sweet cream cheese frosting. Whether you're serving two with leftovers, slici…
This is one of my favorite recipes from Test Kitchen. IT’s got the perfect balance and tar lime and sweetness. You can use the suggested whipped cream or substitute a meringue topping.
Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
Cook Like James
Rustic Plum Crostata
Prep
Cook
Yield
I love rustic tarts – they’re so easy to throw together with any seasonal fruit. I usually keep a couple of rounds of dough in the freezer so that I can make these whenever I have extra fruit (or unexpected company!). I like adding some of St. Dalfour Sprea…
Ingredients
Dough
2 tablespoons sour cream
2 tablespoons ice water
1 cup all-purpose flour
1/4 cup fine-ground cornmeal
2 teaspoons sugar
1/2 teaspoon table salt
7 tablespoons unsalted butter , cut into 1/2-inch pieces and chilled
Filling
1 ½ lbs. red plums, pitted and sliced
¼ cup St Dalfour Fancy Plum Preserves
¼-½ cup sugar
1 tablespoon flour (if fruit is very juicy)
1 tsp vanilla
½ tsp allspice
Pinch of salt
Egg Wash
1 egg yolk mixed with 1 tablespoon water
Cook Like James · The method
Directions
1
For the dough: Stir the sour cream and water together in a small liquid measuring cup and refrigerate until needed. Process the flour, cornmeal, sugar, and salt in a food processor until combined. Scatter half of the butter pieces over the top and, using short pulses, process until the butter is the size of small peas, about 4 pulses. Scatter the remaining butter over the flour mixture and continue to pulse until most of the butter is incorporated yet some pea-sized bits remain, 4 to 8 pulses. Continue to pulse, while pouring the sour cream mixture through the feed tube, until the dough just comes together around the processor blade, about 5 pulses. Turn the dough onto a sheet of plastic wrap and press into a 6-inch disk. Wrap tightly in plastic wrap and refrigerate for at least 1 hour. (The dough can be refrigerated, wrapped tightly in plastic wrap, for up to 2 days or frozen for up to 2 months. Let refrigerated dough soften slightly before rolling it out. Let frozen dough thaw on the countertop until malleable before rolling.)
2
When ready to roll and bake the tarts, adjust an oven rack to the middle position and heat the oven to 400 degrees. Divide the dough into 4 equal pieces and shape into small rounds. Roll the dough between 2 sheets of parchment paper into a 6” round. Slide the dough onto a seperate parchment lined baking sheet, and repeat with following rounds.(Or roll dough into one 13” round) Refrigerate rounds until firm, about 20 minutes.
3
For the filling: Mix all ingredients together in medium bowl until combined. Mound plum mixture in center of prepared crusts, leaving a 2-inch border all around. Fold border over fruit in a pleated pattern. Brush dough with egg wash and sprinkle dough with Turbinado sugar crystals.
Cook Like James
Rustic Plum Crostata
Prep
Cook
Yield
I love rustic tarts – they’re so easy to throw together with any seasonal fruit. I usually keep a couple of rounds of dough in the freezer so that I can make these whenever I have extra fruit (or unexpected company!). I like adding some of St. Dalfour Sprea…
Ingredients
Dough
2 tablespoons sour cream
2 tablespoons ice water
1 cup all-purpose flour
1/4 cup fine-ground cornmeal
2 teaspoons sugar
1/2 teaspoon table salt
7 tablespoons unsalted butter , cut into 1/2-inch pieces and chilled
Filling
1 ½ lbs. red plums, pitted and sliced
¼ cup St Dalfour Fancy Plum Preserves
¼-½ cup sugar
1 tablespoon flour (if fruit is very juicy)
1 tsp vanilla
½ tsp allspice
Pinch of salt
Egg Wash
1 egg yolk mixed with 1 tablespoon water
Directions
1
For the dough: Stir the sour cream and water together in a small liquid measuring cup and refrigerate until needed. Process the flour, cornmeal, sugar, and salt in a food processor until combined. Scatter half of the butter pieces over the top and, using short pulses, process until the butter is the size of small peas, about 4 pulses. Scatter the remaining butter over the flour mixture and continue to pulse until most of the butter is incorporated yet some pea-sized bits remain, 4 to 8 pulses. Continue to pulse, while pouring the sour cream mixture through the feed tube, until the dough just comes together around the processor blade, about 5 pulses. Turn the dough onto a sheet of plastic wrap and press into a 6-inch disk. Wrap tightly in plastic wrap and refrigerate for at least 1 hour. (The dough can be refrigerated, wrapped tightly in plastic wrap, for up to 2 days or frozen for up to 2 months. Let refrigerated dough soften slightly before rolling it out. Let frozen dough thaw on the countertop until malleable before rolling.)
2
When ready to roll and bake the tarts, adjust an oven rack to the middle position and heat the oven to 400 degrees. Divide the dough into 4 equal pieces and shape into small rounds. Roll the dough between 2 sheets of parchment paper into a 6” round. Slide the dough onto a seperate parchment lined baking sheet, and repeat with following rounds.(Or roll dough into one 13” round) Refrigerate rounds until firm, about 20 minutes.
3
For the filling: Mix all ingredients together in medium bowl until combined. Mound plum mixture in center of prepared crusts, leaving a 2-inch border all around. Fold border over fruit in a pleated pattern. Brush dough with egg wash and sprinkle dough with Turbinado sugar crystals.
