A gently sweetened tart with juicy plums, clover honey, and a tender, buttery crust for a relaxing treat.
# What You'll Need:
→ Crust
01 - 1 1/4 cups all-purpose flour
02 - 1/4 cup almond flour
03 - 2 tablespoons granulated sugar
04 - 1/2 teaspoon fine sea salt
05 - 1/2 cup cold unsalted butter, cubed
06 - 1 large egg yolk
07 - 3 to 4 tablespoons ice water
→ Filling
08 - 5 to 6 ripe plums, pitted and thinly sliced
09 - 3 tablespoons clover honey, plus extra for drizzling
10 - 2 tablespoons turbinado or demerara sugar
11 - 1 tablespoon cornstarch
12 - 1/2 teaspoon vanilla extract
13 - 1/4 teaspoon ground cinnamon
14 - Pinch of salt
→ Assembly
15 - 1 egg, beaten (for egg wash)
16 - 1 tablespoon turbinado sugar (for sprinkling)
17 - Fresh clover blossoms or edible flowers (optional)
# How To Make It:
01 - Whisk all-purpose flour, almond flour, sugar, and salt in a large bowl until evenly distributed.
02 - Add cold cubed butter and use a pastry cutter or fingertips to blend until mixture resembles coarse crumbs.
03 - Whisk egg yolk with 3 tablespoons ice water, drizzle over dry mixture, and stir until dough starts to come together, adding extra water if needed. Shape into a disk and refrigerate for at least 30 minutes.
04 - Set oven to 400°F and line a baking sheet with parchment paper.
05 - Toss sliced plums with honey, sugar, cornstarch, vanilla extract, cinnamon, and salt until evenly coated.
06 - Roll chilled dough on a floured surface to a 12-inch circle and transfer to baking sheet.
07 - Arrange plum filling in center leaving a 2-inch border, then fold edges over fruit gently, creating pleats.
08 - Brush crust with beaten egg and sprinkle with turbinado sugar.
09 - Bake for 35 to 40 minutes until crust turns golden and fruit is bubbling.
10 - Drizzle warm tart with extra honey and scatter with edible flowers if desired. Let rest briefly before slicing.
