Ingredients
1 1/4 cups all-purpose flour, plus more for dusting
1/4 cup granulated sugar
1/8 teaspoon coarse salt
1 stick cold unsalted butter, cut into small pieces
2 large egg yolks
1 tablespoon ice water
2 pounds mixed small plums, halved and pitted
1/3 cup granulated sugar
1/3 cup packed light-brown sugar
2 tablespoons cornstarch
Pinch of coarse salt
1 teaspoon rose water
1/4 cup packed light-brown sugar
4 tablespoons unsalted butter, room temperature
1/2 cup all-purpose flour
1/4 teaspoon coarse salt
Plum-Rose Sorbet, for serving (optional)
Preparation
Crust: Pulse flour, sugar, and salt in a food processor to combine. Add butter; pulse until mixture resembles coarse crumbs. Add yolks and ice water; pulse until dough comes together. Pat into a disk, wrap in plastic, and refrigerate at least 1 hour or overnight.
Let dough stand at room temperature until pliable. Roll out on a lightly floured surface to a rough 13-inch round, about 1/4 inch thick. Fit into an 11-inch fluted tart pan with a removable bottom. Fold over and tuck overhanging edges into pan. Freeze until firm, about 1 hour.
Filling: Toss to combine plums, both sugars, cornstarch, salt, and rose water in a bowl. Spread in tart shell in a single layer.
Crumble: Combine brown sugar, butter, flour, and salt in a bowl and mix with fingertips until clumps form. Crumble evenly over filling.
Preheat oven to 400 degrees with rack in lower third. Bake on a rimmed baking sheet until juices are bubbling and topping is browned, about 50 minutes. Let cool completely. Tart is best served the day it’s made, with sorbet.
