I am a big fan of plums — all kinds really, but if I can find Mirabelle plums (the little yellow, or pinkish one, not much larger than a cherry), I am in plum heavy. I found some of them the other day, organic ones no less, so I made this Mirabelle Plum Crumble Tart, with a Pâte Sucrée. What’s a Pâte Sucrée? It’s a pie crust that is more like shortbread, one that you don’t have to roll out, you just “pat” it into the pan. Lovely cake, just tart enough to make your mouth tingle a bit and just sweet enough to make you smile.
Ingredients
for the Pâte Sucrée
1 1/2 sticks (3/4 cup) unsalted butter, at room temperature
1/3 cup powdered sugar
1/4 teaspoon salt
1 2/3 cups all-purpose flour, spooned into measuring cup and leveled-off
2 egg yolks
Nonstick cooking spray with flour, for baking
for the Crumble
2/3 cup granulated sugar
3/4 cup All-Purpose Flour
1 teaspoon vanilla sugar
1/8 teaspoon table salt
4 tablespoons (1/4 cup) unsalted butter, at room temperature
For the fruit
1 pound Mirabella plums, halved and the pit removed
1/2 cup sugar
1/4 teaspoon salt
2 tablespoons corn starch
2 tablespoons lemon juice
Directions
To make your pâte sucrée: In a stand mixer fitted with a paddle attachment, cream the butter, sugar, and salt on medium speed until pale and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl with a rubber spatula. Add the flour and mix on low speed for about 30 seconds, until the flour is incorporated. The mixture will look like wet, clumpy sand. Add the egg yolks and mix on low speed until the yolk is evenly incorporated and the dough is clumpy, about 30 seconds. Using your hand, lightly knead the dough into a ball inside the bowl. Remove the dough from the bowl, press it into a 6-inch disk, wrap it tightly in plastic wrap, and let it rest in the refrigerator for about 30 minutes.
Lightly spray a 9.5-inch round (or 8 x 11 inch rectangular) tart pan with a removable bottom or a 9-inch pie shell with nonstick cooking spray with flour. Place the chilled dough inside the pan. Pinch off pieces of dough and press them against the sides of the pan to reach about 1/4-inch thick and just about to the rim – you will trim it later, so no worries it you go to high. Using the heel of your hand, press the rest of the dough evenly into the bottom of the pan. It will look like a mess, and it may seem like you won’t have enough dough at first, but trust me, it will come together. Be sure there are no seams in the dough and press it squarely along the corners where the bottom meets the sides to avoid extra-thick edges. Use a paring knife to trim the top edge of the dough so it is even with the rim of the pan. Cover with plastic wrap and place in the freezer for at least 30 minutes to chill.
While the crust is chilling, make your crumble as this will also need to chill. In a small bowl, mix the sugar, flour, vanilla sugar, and salt. Cut or rub in the butter with the side of a fork, two knives or your fingertips until it reaches a crumbly state. Set in the fridge to chill.
Preheat the oven to 350F and set an oven rack in the middle position. Place the chilled pâte sucrée on a baking sheet (for easy handling) and bake for 23 to 26 minutes, or until lightly golden. Let cool to room temperature on a wire rack.
While your crust is baking, prep your plums. Cut in half and remove the pit. Combine plums, sugar, salt, corn starch and lemon juice in a work bowl. Toss to combine. Once the baked crust has cooled to almost room temperature, place the plums on the top, in an “organized” or pretty pattern. Reheat the oven to 350F and bake in the oven for 10 minutes, after which the crumble should be put over the plums and returned to the oven for an additional 30 minutes, or until the crumble is lightly golden. Let cool to room temperature on a wire rack. Can be served slightly warmed (with ice cream or whipped cream!) or at room temperature.
