Equipment
Ingredients
Pate Sablee (Sweet Shortcrust)
- 150 g all-purpose flour
- 50 g powdered sugar
- 1 g salt
- 100 g unsalted butter, cold and cubed
- 1 egg yolk
- 15 ml ice water
Plum Rosemary Compote
- 600 g fresh plums, pitted and quartered
- 80 g honey
- 1 fresh rosemary, whole sprig
- 2 g ground cinnamon
- 15 ml lemon juice, freshly squeezed
- 1 g salt
- 12 g cornstarch
- 15 ml water, cold
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 260 kcal
- Protein
- 3 g
- Carbohydrates
- 39 g
- Fat
- 11 g
- Fiber
- 2 g
- Sugar
- 22 g
- Sodium
- 101 mg
- Saturated Fat
- 7 g
- Monounsaturated Fat
- 3 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 47 mg
- Potassium
- 154 mg
- Calcium
- 17 mg
- Iron
- 0.5 mg
- Magnesium
- 11 mg
- Phosphorus
- 44 mg
- Zinc
- 0.3 mg
- Vitamin A
- 106 mcg
- Vitamin C
- 8 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 0.6 mg
- Vitamin K
- 6 mcg
- Vitamin B6
- 0.0 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.05 mg
- Riboflavin
- 0.05 mg
- Niacin
- 0.6 mg
- Folate
- 13 mcg
- Water
- 78 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
In a mixing bowl, combine the all-purpose flour, powdered sugar, and salt. Add the cold, cubed butter. Rub the butter into the dry ingredients using your fingertips until the mixture resembles coarse, sandy crumbs.
Add the egg yolk and ice water to the crumb mixture. Gently knead just until the dough comes together into a cohesive disc. Do not overwork. Wrap tightly and refrigerate for 1 hour.
On a lightly floured surface, roll out the chilled dough to a 3mm thickness. Carefully transfer the dough to the tart pan, pressing gently into the corners. Trim the excess overhang. Prick the base lightly with a fork, then chill for 30 minutes.
Preheat the oven to 180°C/350°F. Line the chilled tart shell with parchment paper and fill with pie weights. Blind bake for 15 minutes. Remove the parchment and weights, then bake for an additional 10 to 12 minutes until the shell is a light golden brown and fully dry. Set aside.
While the shell bakes, combine the pitted plums, honey, whole rosemary sprig, ground cinnamon, lemon juice, and salt in a saucepan over medium heat. Simmer gently, stirring occasionally, until the plums soften and release their juices, about 15 minutes.
Remove and discard the rosemary sprig. In a small bowl, whisk the cornstarch with the cold water to create a smooth slurry. Stir the slurry into the simmering plum mixture. Bring to a boil and cook for 1 to 2 minutes until the compote significantly thickens and turns glossy.
Pour the hot plum compote directly into the pre-baked tart shell. Use a spatula to spread the fruit evenly and smooth the surface.
Allow the tart to cool at room temperature for 30 minutes, then transfer to the refrigerator to chill for at least 1 hour until the filling is completely set before slicing.
Chef's Notes
- Plums vary wildly in their pectin and water content. If your plums are incredibly ripe and juicy, you may need an extra gram or two of cornstarch to achieve a sliceable set.
- For the cleanest slices, ensure the tart is completely cold before cutting. Use a hot, dry chef's knife, wiping the blade clean between every cut.
- The rosemary infuses rapidly as the heat increases. Taste the syrup at the 10-minute mark; if the rosemary flavor is assertive enough, remove the sprig early rather than waiting until the end of the simmer.
- Blind baking is crucial here. The compote has high moisture content, and pouring it into an unbaked or underbaked shell will result in a soggy bottom.
Storage
Refrigerator: 3 days — Keep loosely covered. The crust will gradually soften as it absorbs moisture from the compote.
Troubleshooting
Tart shell shrinks dramatically during baking
Cause: Dough was overworked developing gluten, or wasn't chilled sufficiently before baking
Fix: Cannot be fixed once baked, but the compote can still be served over the shrunken pastry pieces
Prevention: Knead only until just combined and ensure full resting times in the refrigerator
Plum compote is runny and leaks when sliced
Cause: Cornstarch slurry was not boiled long enough to activate, or plums were excessively juicy
Fix: Chill the tart longer to encourage setting, or serve in bowls if completely liquid
Prevention: Ensure the mixture comes to a full, rolling boil for at least 60 seconds after adding the slurry
Overpowering pine or medicinal flavor
Cause: Rosemary sprig was chopped into the filling or left to simmer too long
Fix: Cannot be fixed
Prevention: Keep the rosemary sprig whole and remove it promptly once the desired aromatic level is reached
Cultural Context
Fruit compote tarts are a cornerstone of French patisserie, born from the tradition of preserving seasonal orchard harvests. The addition of rosemary and honey nods to Mediterranean flavor profiles, bridging the warmth of early autumn spices with the brightness of late summer stone fruit.
