I opened the crisper drawer in the fridge last week and realized I had two large, local organic peaches sitting in the back. They’d been there for nearly two weeks, and while they were soft and a little scarred, they were perfectly edible.
And incredibly fragrant.
And sitting in the back of my fridge, in a square blue cardboard pint-sized container, were a handful of small plums that my parents found at a local farm stand. They were a little wrinkly, but definitely still good. Wheels were turning….
You see, we had family visiting from North Carolina last weekend and I was tasked with crafting a dessert to feed the 11 of us.
I’ll start by saying this:
A pie would have been the logical course of action, BUT I didn’t have enough fruit to make a quality pie. Plus, I’m not very good at making homemade pie crust. And I didn’t want to run out to the store for more ingredients. So, no pie this time.
It was enough fruit to make a cobbler, but I’ve made soooo many cobblers this summer.
And, although I can’t make a good pie crust to save my life, I DO know how to make shortbread. And those blueberry crumble bars (with a shortbread crust) are KILLER.
WHEELS ARE TURNING!!!
What about a peach plum TART with a shortbread crust and a crumbly topping, I thought to myself. Yes! Yes, that would be perfect.
So, I pressed 3/4 of the shortbread dough into the bottom of a springform pan, and up the sides just a sliver. Then I poured the peaches and plums (which I macerated) over top before adding the rest of the shortbread as a crumbly topping.
I realize a springform pan isn’t the traditional vessel for a tart, but a crumbly topping isn’t very traditional either. THINK OUTSIDE THE BOX, PEOPLE!
The springform pan made serving a breeze. The edges were crispy and golden, and the fruit was bubbly and sweet – but not too sweet! This peach plum tart was divine. YUM!