Pie is one of my favorite things about fall. I love experimenting with flavors expected and unexpected to bring out the best of fall fruit. For this recipe, I wanted to experiment with the crust by stepping away from the traditional way and swapping white flour with rye. It was delicious, it is sweetened and is the perfect shell for syrupy plums.
For more pie recipes, check out 'Pie Season' in the latest issue of ROSE & IVY Journal.
PLUM TART WITH CINNAMON RYE CRUST
1 cup flour 1 1/2 cups rye flour*
2 sticks chilled unsalted butter, diced
4 tablespoons sugar 2 teaspoons cinnamon pinch of sea salt 3 tablespoons ice water*
9 Blue Plums, sliced (if unavailable regular plums are okay)
1/2 lemon, juiced
1/4 cup + 2 tablespoons sugar
1 teaspoon cinnamon
Pinch of sea salt
1 egg, slightly beaten Turbinado sugar, for sprinkling
To prepare crust, place flour,
in a food processor. Add butter and pulse until mixture resembles cornmeal. One tablespoon at a time, add ice water. If needed, continue to add more water until dough begins to form. Form into two disks, wrap in plastic wrap and refrigerate for at least 1 hour.
To prepare filling, place plums, lemon juice, sugar, cinnamon and salt into a bowl. Stir to combine. Set aside.
To prepare crostada, preheat oven to 400 degrees Place parch- ment paper on a working surface and generously flour surface. Roll dough until it forms a decent circle. Place filling in the mid- dle taking care to leave at least 2 to 3 inches of overhang. Gently fold edges over filling. Brush with egg wash and sprinkle gener- ously with sugar. Holding parchment, gently place onto a baking sheet. Bake for 25 minutes or until crust is golden. Allow to cool before serving.
*Photography & Styling by Alison