Fancy Peasant Plum Tarte

An olive oil crust pressed straight into the pan, thick-sliced plums, and a buttery crumble on top.

⏱ 1 hr 15 min · medium · 🍽 serves 4

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

Steps

1. Heat the oven to 425°F. In a mixing bowl, stir together 1½ cups flour, ½ teaspoon salt and 1 teaspoon sugar.
2. In a small bowl, whisk together the Fancy Peasant Extra Virgin Olive Oil, milk and almond extract. Pour into the flour mixture and mix gently with a fork just until the dough comes together. Be careful not to overwork it.
3. Transfer the dough to an 11-inch tart pan. Using your hands, press it evenly across the bottom and up the sides of the pan, to about ⅛ inch thick. Trim and discard any excess dough.
4. In a separate bowl, combine ¾ cup sugar, 2 tablespoons flour and ¼ teaspoon salt. Add the cold butter and pinch it into the dry ingredients with your fingers until the mixture is crumbly, with fine granules and small pebbles.
5. 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.
6. Sprinkle the crumble evenly over the plums.
7. Bake for 35–45 minutes, until the fruit is bubbling and jammy and the crust is lightly golden brown.
8. Cool on a rack. Serve warm or at room temperature, with whipped cream if you like.