Polish Rustic Plum Tart Recipe
This is officially my first post for Sunday Supper. I'm happy to join such a great group! This week we are all contributing recipes from our heritage. My background is of both Polish and Swedish heritage. I grew up with the typical stuffed cabbage, pierogi and sauerkraut. They are still my comfort foods today. My mother's aunt lived with us for a while and that is where I basically learned all my polish language - which isn't much! I bought a CD to try and learn a little more, but my practicing nearly got me kicked out of the house. Your can find all my Polish recipes and traditions HERE .
I will be making for you today, a traditional Rustic Plum Tart. Plums and prunes are used quite a bit in Polish cuisine, like most of Eastern European recipes. Even pierogis with prunes! The pastry for this tart is similar to Kolachy cookie dough. A cream cheese dough rolled in sugar.
Ingredients:
- 4 ounces cream cheese, softened
- 1-1/2 sticks unsalted butter, softened
- 1-1/2 cups all-purpose flour
- Filling:
- 1 lb. plums (not the Italian prune plum variety, washed, pitted and quartered
- 1/4 cup sugar
- 1 tsp. cinnamon
- 1/4 cup plain dry breadcrumbs
- 1/4 cup almond filling (Solo Brand)
- 1/4 cup apricot preserves
- Melted butter
- Coarse sugar
Mix cream cheese and butter until light and fluffy. Add flour gradually and mix well. Wrap dough in plastic and refrigerate for at least 1 hour or overnight.
Sprinkle sugar and cinnamon over plums, coating well. Mix bread crumbs with plums.
Heat oven to 350 degrees F. When dough is chilled, roll a circle 1/4 inch thick and 12 inches in diameter on a surface that has been dusted with equal parts confectioners' and granulated sugars (not flour). Trim circle with a pastry cutter so edges are not so ragged. If dough becomes too soft, refrigerate briefly until its workable again. Transfer to baking sheet.
Leaving a 2-inch border of untouched dough, spread almond filling over. Top with plums followed by apricot preserves. Begin lifting the untouched dough toward the center, pleating as necessary to create a 9-inch round.
Brush edged of tart with melted butter and sprinkle with coarse sugar. Bake 40 minutes or until crust is golden and filling is bubbling.
Cool in pan for at least 5 minutes before cutting and serving. I suggest baking this on parchment paper.
Serve warm or at room temperature with vanilla ice cream or sweetened whipped cream.
Cieszy!
Ready to get hungry? Pick your country and enjoy!