I’m showcasing the sweet plums of the season in this free-form tart. What I love about making free-form tarts is not needing a tart pan. You can make this tart rectangle or round, like my Blood Orange Galette. Using my go-to shortcrust pastry recipe, I jazzed it up by adding cornmeal. This adds a delicious, cornbread flavor to the crust. If you want to use your favorite puff pastry, this would be delicious also. What type of cornmeal for cornmeal crust? Cornmeal comes in a fine and coarse grind. If you used a medium coarse cornmeal there will be a noticeable bite. With the fine, there will be less with the same flavor using either. You can pretty much use any jam or preserves to brush on the Plum Tart with Cornmeal Crust. You will want to do this while warm, right out of the oven. I would stay away from strawberry and raspberry as they may turn the crust red. When it comes to choosing the plums, pick the ones on the firm side as they stand-up better to baking and won’t turn mushy. If you’ve tried this Plum Tart with Cornmeal Crust or any other recipe on the blog, then don’t forget to rate the recipe and let me know it turned out in the comments below. I love to hear from my readers!
