Savory Plum Tarts with Arugula Salad

1 Review

F&W Best New Chef 2017 Angie Mar, of NYC’s The Beatrice Inn, uses flavorful beef suet in the flaky crust for this plum tart. It is both savory and sweet, and makes an elegant and delicious summer dinner with wine. Slideshow: More Savory Pie and Tart Recipes

Angie Mar

Updated on August 2, 2023

Tested by

Food & Wine Test Kitchen

Savory Plum Tarts with Arugula Salad — Photo: Abby Hocking / Food & Wine

Active Time:

1 hr

Total Time:

3 hrs

Yield:

Cook Mode (Keep screen awake)

Ingredients

CRUST:

2 1/2 cups all-purpose flour, plus more for dusting
2 tablespoons sugar
1 tablespoon finely chopped rosemary
2 teaspoons kosher salt
1 stick unsalted butter, cubed and chilled
1/2 cup beef suet, chopped (see Note)
1/2 cup plus 2 tablespoons ice water

FILLING:

6 black plums (2 1/4 pounds)—halved, pitted and cut into 1-inch wedges
3 tablespoons sugar
1 tablespoon thyme leaves
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon freshly ground black pepper
1 large egg beaten with 1 teaspoon water

SALAD:

6 cups baby arugula
2 cups parsley leaves
1/2 cup shaved Parmigiano-Reggiano
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
Flaky sea salt

Directions

Make the crust In a food processor, pulse the 2 1/2 cups flour with the sugar, rosemary and salt. Add the chilled butter and beef suet and pulse until the mixture resembles coarse meal. Drizzle the ice water over the top and pulse until the dough just starts to come together. Scrape the dough out onto a work surface, gather up any crumbs and knead until the dough is just smooth. Cut the dough into 4 pieces and pat into disks. Wrap the disks in plastic and refrigerate until well chilled, about 1 hour.
Preheat the oven to 400°. Line 2 large rimmed baking sheets with parchment paper. On a lightly floured work surface, roll out each disk of dough to an 8-inch round. Transfer the rounds to the prepared baking sheets and dust with flour; refrigerate for 15 minutes.
Make the filling In a large bowl, toss the plums, sugar, thyme, cinnamon, salt, nutmeg and pepper. Spoon the plums and some juices into the center of the pastry rounds, leaving a 2-inch border. Fold the pastry up and over the plums and brush the rims with the egg wash. Bake the tarts for 40 to 45 minutes, until the crusts are browned and the plums are just tender; rotate the pans halfway through baking. Let cool slightly.
Make the filling In a large bowl, toss the plums, sugar, thyme, cinnamon, salt, nutmeg and pepper. Spoon the plums and some juices into the center of the pastry rounds, leaving a 2-inch border. Fold the pastry up and over the plums and brush the rims with the egg wash. Bake the tarts for 40 to 45 minutes, until the crusts are browned and the plums are just tender; rotate the pans halfway through baking. Let cool slightly.