A rustic fruit tart bursting with sweet and tart plums and pluots.
Simply Recipes / Elise Bauer
We’ve got plums and pluots coming out the wazoo at the moment.
I’ve updated the recipe to include instructions for making my favoritehomemade pastry crust.
Simply Recipes / Elise Bauer
The crust is made with flour, sour cream, butter, and salt and sugar.
It’s incredibly easy to put together and roll out, and makes a tender, flaky crust.
If using salted butter, omit the salt in the crust.
Simply Recipes / Elise Bauer
Whisk together the flour, sugar, and salt in a large bowl.
Add the sour cream to the mixture and mix in with a fork.
Gather the dough into a ball with your hands and flatten into a disk shape.
Simply Recipes / Elise Bauer
Remove the pie dough from the refrigerator to let stand for 5 minutes before rolling out.
Line a baking sheet with parchment paper or a silicone mat, or lightly butter a baking sheet.
Lightly flour a clean surface and roll out the pie dough to a 13-inch round of even thickness.
Simply Recipes / Elise Bauer
Place rolled-out pie dough in the center of the lined or buttered baking sheet.
Fold the edges of the pie crust up and over so that circle of the filling is visible.
Brush on the exposed pastry crust with a pastry brush.
Simply Recipes / Elise Bauer
Sprinkle with some coarse sugar.
Place in the middle rack of the oven.
Cool on a rack for an hour before serving.
Simply Recipes / Elise Bauer
