Fancy Peasant’s take on Amanda Hesser’s iconic peach tarte, swapping peaches for ripe plums and using only our Liquid Gold Greek Extra Virgin Olive Oil in the crust. Juicy, jammy plums bake into a crisp, golden olive oil pastry for a simple late-summer tarte that’s just as beautiful as it is delicious.
Ingredients:
For the Crust:
• 1½ cups all-purpose flour
• ½ tsp kosher salt
• 1 tsp sugar
• ½ cup Fancy Peasant Extra Virgin Olive Oil
• 2 tbsp whole milk
• ½ tsp almond extract
For the Filling:
• 3–5 ripe plums, pitted and thickly sliced, about ½-inch wide
For the Crumble:
• ¾ cup sugar
• 2 tbsp all-purpose flour
• ¼ tsp kosher salt
• 2 tbsp cold unsalted butter
Heat the oven to 425°F. In a mixing bowl, stir together 1½ cups flour, ½ teaspoon salt, and 1 teaspoon sugar.
In a small bowl, whisk together the Fancy Peasant Extra Virgin Olive Oil, milk, and almond extract. Pour into the flour mixture and gently mix with a fork just until the dough comes together. Be careful not to overwork it.
Transfer the dough to an 11-inch tart pan. Using your hands, press the dough evenly across the bottom and up the sides of the pan. The crust should be approximately ⅛-inch thick. Trim and discard any excess dough.
In a separate bowl, combine ¾ cup sugar, 2 tablespoons flour, and ¼ teaspoon salt. Add the cold butter and use your fingers to pinch it into the dry ingredients until the mixture is crumbly, with a combination of fine granules and small pebbles.
Starting around the outside edge, arrange the sliced plums in overlapping concentric circles over the pastry, filling in the center and keeping the fruit snugly arranged.
Sprinkle the crumbly butter mixture evenly over the plums.
Bake for 35–45 minutes, until the fruit is bubbling and jammy and the crust is lightly golden brown.
Cool on a rack and serve warm or at room temperature, with whipped cream if desired.
