Plum Crumble Tart

Certainly! The crumble, or crumble tart, is a rustic and tasty dessert, perfect for showcasing the sweet-sour taste of plums. Here’s how to prepare it, following the Italian style:

Ingredients

• 300 g of all-purpose flour
• 150 g of cold butter
• 130 g of granulated sugar
• 1 egg
• 1 egg yolk
• A pinch of salt
• 1 teaspoon of baking powder
• Zest of 1 untreated lemon

For the filling:

• 500 g of ripe plums
• 80 g of brown sugar
• 1/2 teaspoon of ground cinnamon (optional)
• Juice of 1/2 lemon

Preparation

1. Start with the crumbly base by mixing flour with granulated sugar, baking powder, and a pinch of salt. Add the cold butter, cut into cubes, and start to work it with your fingertips until you get a sandy mixture.

2. Add the egg and yolk, and the grated lemon zest. Mix the ingredients until a compact mass is formed. Do not overwork the dough to prevent it from heating up and becoming elastic.

3. Wrap the dough in cling film and let it rest in the fridge for about 30 minutes.

4. Meanwhile, wash and cut the plums in half, removing the stone. Place the plums in a bowl with the brown sugar, cinnamon (if using), and lemon juice. Mix well and let it macerate for at least 10 minutes.

5. Take the dough from the fridge and spread two-thirds of it into an even layer on a baking tray lined with parchment paper. Form a slight edge on the sides.

6. Spread the macerated plums over this, distributing them evenly.

7. Crumble the remaining dough with your hands and spread it over the plum filling.

8. Bake in a pre-heated oven at 180 °C for about 35-40 minutes, or until the surface appears golden and crispy.

9. Allow to cool completely before serving.

Did you know?

The plum crumble tart is a variation of the more classic tart with cream or jam. The “crumble” version makes the dessert more rustic and crunchy. This recipe is ideal during the autumn period when plums are in full season, but you can prepare it at any time of the year using preserved plums or other types of fruit.