Today Charlotte stopped me while we were eating dinner. She looked at me with her big blue eyes and pigtails and said, “Mommy, I love you. Thank you for always making me lunch and dinner.”
And then my heart melted onto the floor.
Especially since all she got for dinner was scrambled eggs because I’ve been on a dinner strike lately.
Hence these plum tartlets gettin all up in your face. Poor Eric, he’s been living on nothing but different versions of these the past few days, when probably all he wants is for me to make a casserole or tacos or SOMETHING that doesn’t involve plums. It’s raining plums around here, thanks to my parentals’ tree.
I love the savory twist that the rye flour adds. It has that hearty whole-grain feel, but doesn’t lack in the texture department. Plus, I mean, whole grain. That makes these healthy. I’ll be dishing up a balanced meal of tartlets and orange juice all weekend long thankyouverymuch.
PS Eric and I are planning a weekend getaway sans kiddos. We are thinking San Francisco/Muir Woods or maybe Yosemite. What would you pick? Also do you think everything will be too crazy busy 4th of July weekend?
Plum Tartlets with Cinnamon-Rye Crust
Ingredients
For the crust:
- 3 water, ice cold
- 1/2 cup rye flour, spooned and leveled
- 1/2 cup all-purpose flour, + 2 tablespoons, spooned and leveled
- 1/4 teaspoon ground cinnamon
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 5 tablespoons butter, cold, cut into pieces
- 1 large egg, divided
For the filling
- 1/3 cup sugar
- 1 tablespoon cornstarch
- 6 plums, about 2 cups, sliced thin.
- 3 tablespoons jam, preserves, or jelly of your choice
- 1-2 tablespoons butter, cut into small pieces
- sugar, for sprinkling
Instructions
- Add about a 1/4 cup of water to a glass measuring cup and put it in your freezer.
- In a medium bowl, add dry ingredients: rye flour, all-purpose flour, cinnamon, sugar, and salt. Whisk together.
- Use your fingers, a fork, or a pastry cutter to blend in the cold butter. Stop when you have coarse crumbs; some of the pieces of butter should be pea-size.
- Crack an egg into a small bowl. Add half of it to the flour/butter mixture. (You can measure or eyeball it--half an egg should be roughly 2 tablespoons. Reserve the rest of the egg.)
- Get your measuring cup out of the freezer and add 3 tablespoons of water to the flour mixture, 1 tablespoon at a time. Combine the mixture with a fork or spoon, working it only until it has barely come together. Use as little water as possible to make it stick.
- Wrap the ball of dough in plastic wrap and freeze for 15 minutes.
- Unwrap the dough. Grab a small hunk of dough (size of a golf ball) and smash it with your hand on a floured work surface. Take another piece and flatten it out on another floured surface. Scrape up one of the pieces and lay it on top of the other. Continue to flatten out pieces individually, then laying them on the stack until you have finished all the dough. Pat it into a disk, wrap in plastic wrap, and chill in the refrigerator for 30 minutes.
- Meanwhile, in a medium bowl combine the sugar and cornstarch. Add the sliced plums and stir gently. Set aside.
- Use a sharp knife to cut the chilled dough into 6 wedges. Flour a sheet of parchment paper or silpat. Use your hands and then a rolling pin to roll each wedge into a rough triangle shape about 1/8 inch thick. Use a pastry brush to brush off the excess flour.
- Use a spoon to spread 1-3 teaspoons of jam into the center of each triangle.
- Top with a few plums from the plum mixture. Leave the excess liquid. You may not use all the plums.
- Pinch and pleat the edges of the dough so that the plum filling doesn't spill out.
- Brush the edges of the dough with the remaining beaten egg.
- Sprinkle 2 or 3 small pieces of butter on top of each tart.
- Sprinkle each tart with 1/4 teaspoon sugar.
- Bake at 350 F for about 20-25 minutes, until the filling is bubbly and the crust is golden. Eat with ice cream!!
Notes
Nutrition
It’s all about the ryyyyyeeeee.
Don’t worry too much about the shape they end up rolled in. It’s rustic! Brush away the excess flour.
 Pretty much any kind of jam would be yummy I think. I tried both Cherry and Apricot Pineapple.
Here’s how I slice my plums.
Don’t forget that butta.
Love me some good little tartlets – if they complain, just give them to me! Come to San Francisco – I’ll show you around!
Aw, you daughter is adorable! The plum tartlets look absolutely juicy and delicious! Have fun on your trip. Be sure to definitely stop by Napa! I lived there for a year and it’s one of the most beautiful and relaxing places ever :)
Well Charlotte is just too sweet! What a nice little lady you’re raising. My in laws have a plum tree, and this time of year I have more plums than I know what to do with. Best problem ever! I must make this tart.
So fun you and Eric are going to go for a weekend away! Yosemite might be a little crazy during holiday weekends, but you could get lucky. If you don’t mind driving an extra 2 hours, I would totally do Carmel or Monterey!
Whenever I hear the word ‘tartlet’ I think of that Friends’ episode when Monica is trying to impress this restaurant guy who’s high with her cooking. And he keeps saying the word ‘tartlet’ over and over. “Tartlet….Tartlet…Tartlet…The word’s lost all meaning for me.”
Yummo! How great for summer! Orange juice is always healthy, even if you drink glass after glass :)
Wow Karen these look stunning! Loving this cinnamon rye crust too! Super creative! What a perfect summer dessert!!!
These look great! And I am guilt of living off one ingredient and my husband having to “power through” that time.
60 ounces of OJ with extra vitamin D can’t be any worse for you than eating ALL THESE TARTS in one sitting, because THAT is what I would be doing. Seriously. Cinnamon rye crust?!?! I can’t even.
Right Stephie?? Haha! Plus, plums are like, good for you or whatever. Thanks for stopping by friend!
Did you really drink a whole thing of orange juice? I really can’t stand orange juice in large quantities….weird I know. These tartlets look amazing…. Thanks for sharing.
Okay well no not the whole thing. :) prooobably that would make me sick, haha. But I was definitely craving it! Thanks Laura!
These look absolutely delicious. The rye crust with the gooey plums…yum. I love the tartlets too because they are less intimidating than pie since you don’t have to cut into it. I’m a SF native, and think that it would be a lot of fun around 4th of July. The city folk usually head out to get sunshine so it’s really not all that crowded. You could do a day trip to Muir woods easily and get a pretty hike in. They put on a good fireworks show over the bay too. Just remember to pack layers! It won’t be your typical 4th of July weather. Enjoy!
Thanks so much Caitlin, that is all really good to know! We did choose SF, so I’m super excited. So far we’ve found a boat tour we want to do, a free Asian art museum, and a time when there are going to be mimes in a park. Preeeeetty stoked :) I will bring a jacket for sure, because you are right, it’s always colder than I think it’s going to be!
These look delicious! I always think individual hand held desserts are the cutest. Plus you’re allowed to eat more, right?? Thanks for the follow on instagram…super happy to have discovered your blog through that!! Loving it so far :) I adore San Fran but Muir Woods is pretty fun too. Guess it depends what kind of kid-less vacay vibe you’re looking for! Are you in Northern California, or just headed that way for the weekend?
Handheld equals fewer calories every time :) And yes, I’m glad we found each other! IG is the best, I find so many fun blogs that way. We have decided to go to SF, I’m so excited! We live in Sacramento, so it’s not far, but I’m cool with that because hey less travel time right?
Go to San Fran! One of my favourite cities in the whole world. Or just go to Napa and spend the entire weekend sun soaked and full of wine. And take me with you. That still fits the definition of a getaway sans kiddos, right? These tarts look so beautiful, Karen. I wish I were faced with a plethora of fresh plums. I’d take care of them in no time. And girl, don’t worry – I NEVAH fuggedabout the buttah.
We are going to SF Nancy! I’m excited. I grew up around here so it’s not exactly new, but anything is fun with no kids around :) We actually thought about going to Napa but when you don’t drink wine well then what’s the point :) (I’m LDS) Come over I will share my plums with you anytime Nancy!!
Looks positively delicious! I love making fruit desserts this time of the year :)
Me too Beeta! The cinnamon and rye had me thinking of Christmas time even though plums are summery. Although I didn’t mind because I’ve secretly been listening to Christmas music for the past few days. Ssssshhhhhhhh don’t tell.
I love making individual tartlets like this instead of a whole pie, etc! Plus they are just so darn cute that way! lol I keep meaning to buy some rye flour to experiment – I need to just do it!
I always have rye flour on hand because my husband’s family is Swedish and Rye bread is a thing that happens every Christmas. It’s a thing. So I always have leftover rye flour. It is fun to experiment with :)
I love how you’ve written this–so cheery, so accessible! I also don’t know who wouldn’t want plums for every meal, though I suppose I’m biased because tarts every day all day sounds like an amazing idea to me…..send the extras my way, maybeeee…..?
I feel like tartlets should be cheery and accessible, haha! And Ala I’ll share my tarts with you anytime. that innuendo, take it or leave it. :)