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Plum-Buttermilk Tart

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Plum-Buttermilk Tart
Bon Appetit January 1988

Pastry:
1 1/2 cups unbleached all-purpose flour
1/2 cup (1 stick) well-chilled unsalted
butter, cut into pieces
3 tablespoons (or more) buttermilk
1 egg yolk
1/2 teaspoon salt

Filling:
1 cup buttermilk
4 eggs
3/4 cup granulated sugar
1/4 cup firmly packed dark brown sugar
2 tablespoons unbleached all-purpose flour
1 teaspoon vanilla extract
Pinch of freshly grated nutmeg
Pinch of cinnamon
1 teaspoon grated lemon zest
2 1/2 cups quartered fresh freestone plums
(preferably Italian prune plums), about 2 pounds
1 teaspoon unsalted butter, softened

Whipped cream

 For pastry: Place flour in medium bowl. Cut in butter until mixture resembles coarse meal. Make well in center; add 3 tablespoons buttermilk, yolk and salt. Mix until dough gathers into ball, adding more buttermilk 1 teaspoon at a time if necessary to bind dough. Wrap dough in plastic, flatten into disc. Refrigerate at least 20 minutes. (Can be prepared 1 day ahead.)
Roll dough out on lightly floured surface to 1/8-inch-thick round. Fit into
10-inch tart pan with removable bottom; trim edges. Refrigerate 30 minutes. Preheat oven to 375ºF. Line tart shell with parchment or foil. Fill with dry beans or pie weights. Bake 20 minutes. Remove foil and weights and bake tart until just beginning to color, about 5 minutes more. Cool completely on rack. Maintain oven temperature.
For filling: Mix buttermilk, eggs, sugar, brown sugar, flour, vanilla,
nutmeg and cinnamon in large bowl.. Stir in lemon zest. Arrange plums
on their sides in bottom of tart, spacing 1/4 inch apart. Set tart on heavy
baking sheet. Pour filling over plums. Dot surface with butter. Bake 25
minutes. Reduce temperature to 350 degrees F. and bake until knife
inserted in center of custard comes out clean, about 25 more minutes.
Cool on rack. Remove tart from pan. Serve with whipped cream if
desired. 6 to 8 servings.

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