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5 from 1 vote

Plum Tartlets with Cinnamon-Rye Crust

These Plum Tartlets with Cinnamon-Rye Crust are perfectly tart and sweet, with a little savory twist from the rye flour.
Prep Time20 minutes
Cook Time20 minutes
Chill Time45 minutes
Total Time1 hour 25 minutes
Course: Dessert
Cuisine: American
Servings: 6 Servings
Calories: 302kcal
Author: The Food Charlatan

Ingredients

For the crust:

  • 3 water ice cold
  • 1/2 cup rye flour spooned and leveled
  • 1/2 cup all-purpose flour + 2 tablespoons, spooned and leveled
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 5 tablespoons butter cold, cut into pieces
  • 1 large egg divided

For the filling

  • 1/3 cup sugar
  • 1 tablespoon cornstarch
  • 6 plums about 2 cups, sliced thin.
  • 3 tablespoons jam preserves, or jelly of your choice
  • 1-2 tablespoons butter cut into small pieces
  • sugar for sprinkling

Instructions

  • Add about a 1/4 cup of water to a glass measuring cup and put it in your freezer.
  • In a medium bowl, add dry ingredients: rye flour, all-purpose flour, cinnamon, sugar, and salt. Whisk together.
  • Use your fingers, a fork, or a pastry cutter to blend in the cold butter. Stop when you have coarse crumbs; some of the pieces of butter should be pea-size.
  • Crack an egg into a small bowl. Add half of it to the flour/butter mixture. (You can measure or eyeball it--half an egg should be roughly 2 tablespoons. Reserve the rest of the egg.)
  • Get your measuring cup out of the freezer and add 3 tablespoons of water to the flour mixture, 1 tablespoon at a time. Combine the mixture with a fork or spoon, working it only until it has barely come together. Use as little water as possible to make it stick.
  • Wrap the ball of dough in plastic wrap and freeze for 15 minutes.
  • Unwrap the dough. Grab a small hunk of dough (size of a golf ball) and smash it with your hand on a floured work surface. Take another piece and flatten it out on another floured surface. Scrape up one of the pieces and lay it on top of the other. Continue to flatten out pieces individually, then laying them on the stack until you have finished all the dough. Pat it into a disk, wrap in plastic wrap, and chill in the refrigerator for 30 minutes.
  • Meanwhile, in a medium bowl combine the sugar and cornstarch. Add the sliced plums and stir gently. Set aside.
  • Use a sharp knife to cut the chilled dough into 6 wedges. Flour a sheet of parchment paper or silpat. Use your hands and then a rolling pin to roll each wedge into a rough triangle shape about 1/8 inch thick. Use a pastry brush to brush off the excess flour.
  • Use a spoon to spread 1-3 teaspoons of jam into the center of each triangle.
  • Top with a few plums from the plum mixture. Leave the excess liquid. You may not use all the plums.
  • Pinch and pleat the edges of the dough so that the plum filling doesn't spill out.
  • Brush the edges of the dough with the remaining beaten egg.
  • Sprinkle 2 or 3 small pieces of butter on top of each tart.
  • Sprinkle each tart with 1/4 teaspoon sugar.
  • Bake at 350 F for about 20-25 minutes, until the filling is bubbly and the crust is golden. Eat with ice cream!!

Notes

I highly recommend checking out Izy's crust tutorial. Her pleats are out of this world :) Also if you don't have rye flour, all-purpose would be a great substitute.
Source: crust recipe adapted from Top with Cinnamon

Nutrition

Serving: 1Tart | Calories: 302kcal | Carbohydrates: 45g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 61mg | Potassium: 170mg | Fiber: 2g | Sugar: 27g | Vitamin A: 623IU | Vitamin C: 7mg | Calcium: 19mg | Iron: 1mg