Read by Michael Flamel

Once upon a time, on a warm summer evening in London, we found ourselves invited to a colleague’s cozy home for a quintessentially English dinner. Little did I know, I was about to embark on a culinary journey that would forever change my dessert preferences. As the evening drew to a close, our hostess unveiled her pièce de résistance—a luscious English plum tart that captivated my taste buds from the very first bite.

Legend has it that the English plum tart traces its roots back to the first century, when plums were brought to England by the Romans. However, it wasn’t until the medieval period that this delightful dessert truly flourished, becoming a staple in English households across the land. Initially, it was a humble creation, made with simple ingredients like plums, sugar, and pastry. But as time passed, bakers began to experiment with spices like cinnamon and nutmeg, elevating the tart to new heights of deliciousness.

Here’s a recipe for this delightful dessert:

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup unsalted butter, chilled and diced
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 4-5 tablespoons ice water
• 2 pounds ripe plums, pitted and sliced
• 1/2 cup brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 tablespoon lemon juice
• 2 tablespoons cornstarch
• 1 egg, beaten (for egg wash)
• Sugar, for sprinkling

Instructions

• Preheat your oven to 375°F (190°C).
• In a large mixing bowl, combine the flour, granulated sugar, and salt. Add the chilled butter and rub it into the flour mixture using your fingertips until it resembles coarse breadcrumbs.
• Gradually add the ice water, a tablespoon at a time, mixing until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
• In another bowl, toss the sliced plums with brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch until well coated.
• Roll out the chilled dough on a floured surface into a circle large enough to fit your tart pan. Transfer the dough to the tart pan and press it gently into the bottom and sides. Trim any excess dough.
• Arrange the plum slices in concentric circles over the pastry.
• Fold any excess pastry over the edges of the plums, creating a rustic border.
• Brush the pastry with beaten egg and sprinkle with Demerara sugar.
• Bake in the preheated oven for 35-40 minutes, or until the pastry is golden brown and the plums are tender.
• Allow the tart to cool slightly before serving.

As for serving suggestions, this English plum tart pairs wonderfully with a dollop of clotted cream or a scoop of vanilla ice cream. For an extra indulgent treat, drizzle it with warm custard sauce. As for beverages, a cup of English breakfast tea or a glass of dessert wine, such as a late harvest Riesling, complements the sweetness of the tart beautifully.

So, the next time you find yourself in the kitchen, channeling your inner baker, give this delightful English plum tart a try. Who knows? It might just become a new favorite among your friends and guests, just as it did for us that memorable evening in London.