From the Journal | Plum & Rose Tart
I love creating recipes with unique twists on traditional dishes. This Plum & Rose Tart from the Autumn issue was one of those examples. For the longest time I had an aversion to adding floral waters into my baked goods. Perhaps it was the memory of the violet candies that I once tried when I was little that made me fear this concept. Well, luckily I have outgrown that and have been experimenting a lot. Plums are rich and velvety, almost syrupy when baked and pairs nicely with the floral aroma of rose water. If plums are not available, this would also be delicious with apples. To discover the entire feature click here.
PLUM & ROSE TART
1 recipe of pie crust
10 to 12 plums, pitted and thinly sliced
1/2 cup sugar
vanilla bean (scraped) or 1 teaspoon vanilla extract 2 tablespoons rose water, optional
1/2 teaspoon cinnamon
pinch of salt
1 egg, for egg wash
sanding sugar, for garnish
Preheat oven to 400 degrees. Line a bak- ing sheet with parchment paper, set aside. Place sliced plums, sugar, vanilla (bean or vanilla extract), rose water and salt in a me- dium-sized bowl. Stir together and let maccerate for about 15 minutes. Meanwhile, roll out pie crust on a floured surface. Roll into a circular shape. Place plums in a cir- cular pattern in the center of crust leaving at least a 3-inch overhang. Fold the crust into the plums and brush with egg wash and garnish with sanding sugar. Bake for 40 to 45 minutes or until crust is golden. Serve warm or cold.
Styling & Photography by Alison