Plum and Cheese Tart

Name: Plum and Cheese Tart
Prep time: 45 min
Cook time: 35 min
Total time: 1 h 20 min
Yield: 8 to 10 servings
Ingredients: 1 1/4 cups (310 ml) unbleached all-purpose flour; 1 tbsp (15 ml) sugar; 1 pinch salt; 1/2 cup (125 ml) cold unsalted butter, cubed; 1/4 cup (60 ml) cream cheese, softened (1/4 package of 250 g); 3/4 cup (180 ml) cream cheese, softened (3/4 package of 250 g); 2 eggs; 6 tbsp (90 ml) sugar; 2 tbsp (30 ml) unbleached all-purpose flour; 1/2 cup (125 ml) milk; grated zest of 1 lemon; 1/4 cup (60 ml) water; 1/4 cup (60 ml) sugar; 1/2 vanilla bean, split in half and scraped; 6 large plums, of your choice (red, yellow, etc.), pitted and cut into thin wedges (see note)

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Preparation 45 MIN

Cooking 35 MIN

Chilling 1 H 30 MIN
Makes 8 to 10 servings

Ingredients
Preparation

Ingredients

Crust

1 1/4 cups (310 ml) unbleached all-purpose flour
1 tbsp (15 ml) sugar
1 pinch salt
1/2 cup (125 ml) cold unsalted butter, cubed
1/4 cup (60 ml) cream cheese, softened (1/4 package of 250 g)

Filling

3/4 cup (180 ml) cream cheese, softened (3/4 package of 250 g)
2 eggs
6 tbsp (90 ml) sugar
2 tbsp (30 ml) unbleached all-purpose flour
1/2 cup (125 ml) milk
grated zest of 1 lemon

Plums

1/4 cup (60 ml) water
1/4 cup (60 ml) sugar
1/2 vanilla bean, split in half and scraped
6 large plums, of your choice (red, yellow, etc.), pitted and cut into thin wedges (see note)

Preparation

Crust

In a food processor, combine the flour, sugar and salt. Add the butter and pulse a few seconds at a time until its crumb is pea-size. Add the cream cheese and pulse again until the dough just begins to form. Remove the dough from the food processor and form into a rectangle with your hands.
On a lightly floured work surface, roll out the dough into a 1/8-inch (3 mm) thick rectangle. Line the dough into a rectangular 35 x 10 m (14 x 4-inch) tart plate with a removable bottom. Remove any excess dough. Refrigerate for 30 minutes or freeze for 15 minutes. With the rack in the middle position, preheat the oven to 400 °F (200 °C).
Bake for 15 to 17 minutes or until lightly browned. Let cool on a wire rack.

Filling

Reduce the oven temperature to 350 °F (180 °C).
In a food processor, combine all the ingredients until smooth. Pour the filling into the crust. Place the pie on a baking sheet.
Bake for about 15 minutes or until the filling is set but still slightly wobbly. If the crust has cooled before filling it, you may have to add 5 minutes of baking. Let cool on a wire rack. Chill for 2 hours.

Plums

In a small saucepan, bring the water, sugar and vanilla to a boil. Simmer for about 2 minutes or until the sugar has completely dissolved. Let the syrup cool. Pour into a large bowl. Add the plums and toss well.
Spread half the plums on the surface of the tart. When ready to serve, garnish with the remaining plums and a little syrup.

To help you with this recipe

Fluted Tart Pan 35.5 x 10 cm (14 x 4 in)

This rectangular tart pan is perfect for baking both savoury and sweet tarts. The dark metal creates a crispy crust and the removable bottom allows for easy unmolding and cleaning.

18.99 $

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