 "Photo: Laura Katzer")
Stressed is the word desserts spelled backwards.
As homework and assignments pile up and midterms loom closer, stress builds. I have a lot to be responsible for, as do many other students.
When pressures hit hard I often fantasize about sweet treats; chocolate, candy, ice cream and cupcakes are a few of my favorites. I am well aware the vapid pleasure and empty calories in the sugared objects of my desire will satiate my cravings only for a little while.
I avoid a rollercoaster of sugar highs and lows by choosing more substantial, fruit-based desserts. Simple, baked fruit tarts are a satisfying and easy option.
An open-faced fruit tart is ridiculously effortless to prepare. The crust is the hardest part and even that takes very little prep time. My crust contains only three ingredients: flour, salted butter and water.
Once the crust is made, all you need is succulent fruit to fill it with. Any ripe, firm stone or tree fruit can be used, like apples, apricots, nectarines, peaches and pears.
Dusky, sweet black plums caught my attention at the grocery and became the filling in my tart.
If time allows, take a break from the stress and studies. Make a comforting tart and then enjoy it.
lekhd7@umkc.edu
Ingredients
Crust:
1 cup flour 8 tablespoons (1 stick) very cold salted butter 1 tablespoon ice water
Filling:
About 1 lb. of black plums (or any other not overly juicy, firm fruits) 1/4 cup and 1 teaspoon granulated sugar
Essential Materials:
An oven 1 large baking sheet A rolling pin A sharp knife 2 large bowls
Put the flour in a bowl. Cut the stick of butter into thin squares. Add the butter pieces to the flour and toss gently to coat the butter with the flour. Press the coated butter squares between your fingertips to make thin flakes of butter. Then continue to squeeze the mixture with your fingertips until it is a crumbly, shaggy mass. Pour the ice water evenly over the mixture and quickly work the water in. Form the mixture into a mass of dough and knead it briefly. Flatten the dough into a disk, wrap in plastic wrap and refrigerate until needed.
Preheat the oven to 375 degrees.
Wash and slice the plums. Place the plum slices in a bowl and add 1/4 cup of sugar. Gently stir.
Take the crust dough out of the refrigerator. Lightly sprinkle some extra flour on a clean work surface. Place the disk of dough in the center of the flour and use a rolling pin to roll it into a 16- to 18-inch circle. Gently fold the rolled dough in half to move and unfold on a large baking sheet.
Arrange the fruit on top of the dough and keep it in the center. When all the plums are on the dough, fold the edge up around the fruit. Sprinkle the remaining teaspoon of granulated sugar overtop.
Place the tart in the hot oven. Bake for 40 to 45 minutes until the crust is golden and the plums are caramelized. Cool for at least twenty minutes before eating. Serves six.
