Snow is falling. Lights are twinkling. Sugarplums are dancing through your head. This holiday season, get in the merry-making spirit with a delicious dessert inspired by our newest holiday scent, Plum Bergamot Clove. Buttery crisp pastry bakes with lightly sweetened plums to create a mouthwatering tart that will make everyone clamor for a second slice.
7 tbsp. chilled unsalted butter, cut into ½" cubes (save extra for the pan)
1 lb. Italian plums or other firm plums, pitted and cut into eighths
1 cup flour (plus a bit extra for the baking dish)
½ cup plus 2 tbsp. sugar
¼ tsp. kosher salt
1 tsp. baking powder
6 tbsp. milk
½ tsp. ground cinnamon
½ tsp. vanilla extract
¼ tsp. ground clove
1 orange for garnish, (save ½ tsp for zest)
Heat your oven to 400°.
Grease a round baking dish with butter and dust it with flour. Set it aside for later.
Whisk together flour, baking powder, 2 tbsp. sugar and salt in a bowl. Next, add 4 tbsp. chilled butter and rub into flour mixture until small, round pieces form.
Now mix together the milk, egg and vanilla in a bowl. Then add it to the flour mixture and stir well until everything is combined.
Move your dough to a round baking dish and spread it over the bottom of the dish. Now, arrange the plum slices in circles around the top of dough.
Combine the leftover cinnamon, sugar, and cloves and sprinkle this mixture over the plums. Melt the remaining butter and add the orange zest to drizzle over the plums.
Bake the plum tart until it is bubbly and browned, which should take about 30 minutes.
Slice. Serve. Enjoy!