Equipment
Ingredients
Pate Sablee (Sweet Shortcrust)
- 150 g all-purpose flour
- 50 g powdered sugar
- 1 g salt
- 100 g unsalted butter, cold and cubed
- 1 egg yolk
- 15 ml ice water
Plum Rosemary Compote
- 600 g fresh plums, pitted and quartered
- 80 g honey
- 1 fresh rosemary, whole sprig
- 2 g ground cinnamon
- 15 ml lemon juice, freshly squeezed
- 1 g salt
- 12 g cornstarch
- 15 ml water, cold
Nutrition (per serving)
Method
In a mixing bowl, combine the all-purpose flour, powdered sugar, and salt. Add the cold, cubed butter. Rub the butter into the dry ingredients using your fingertips until the mixture resembles coarse, sandy crumbs.
Add the egg yolk and ice water to the crumb mixture. Gently knead just until the dough comes together into a cohesive disc. Do not overwork. Wrap tightly and refrigerate for 1 hour.
On a lightly floured surface, roll out the chilled dough to a 3mm thickness. Carefully transfer the dough to the tart pan, pressing gently into the corners. Trim the excess overhang. Prick the base lightly with a fork, then chill for 30 minutes.
Preheat the oven to 180°C/350°F. Line the chilled tart shell with parchment paper and fill with pie weights. Blind bake for 15 minutes. Remove the parchment and weights, then bake for an additional 10 to 12 minutes until the shell is a light golden brown and fully dry. Set aside.
While the shell bakes, combine the pitted plums, honey, whole rosemary sprig, ground cinnamon, lemon juice, and salt in a saucepan over medium heat. Simmer gently, stirring occasionally, until the plums soften and release their juices, about 15 minutes.
Remove and discard the rosemary sprig. In a small bowl, whisk the cornstarch with the cold water to create a smooth slurry. Stir the slurry into the simmering plum mixture. Bring to a boil and cook for 1 to 2 minutes until the compote significantly thickens and turns glossy.
Pour the hot plum compote directly into the pre-baked tart shell. Use a spatula to spread the fruit evenly and smooth the surface.
Allow the tart to cool at room temperature for 30 minutes, then transfer to the refrigerator to chill for at least 1 hour until the filling is completely set before slicing.
Chef's Notes
- Plums vary wildly in their pectin and water content. If your plums are incredibly ripe and juicy, you may need an extra gram or two of cornstarch to achieve a sliceable set.
- For the cleanest slices, ensure the tart is completely cold before cutting. Use a hot, dry chef's knife, wiping the blade clean between every cut.
- The rosemary infuses rapidly as the heat increases. Taste the syrup at the 10-minute mark; if the rosemary flavor is assertive enough, remove the sprig early rather than waiting until the end of the simmer.
- Blind baking is crucial here. The compote has high moisture content, and pouring it into an unbaked or underbaked shell will result in a soggy bottom.
Storage
Refrigerator: 3 days — Keep loosely covered. The crust will gradually soften as it absorbs moisture from the compote.
