Page 136 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

5
. Bulk proof the dough (see Note) in a large bowl sprayed with
nonstick spray and covered with a damp kitchen towel, until the

dough doubles in size, about 1 hour.
6
. Punch down the dough, turn it onto a lightly floured surface, and
roll it out into a rough 16-by-24-inch (40.5-by-61-cm) rectangle.

Transfer it to a parchment-lined sheet pan and allow it to rest in the
refrigerator for 20 minutes.

Procedure for the crumble
In a large bowl, stir together the butter, both sugars, the salt, and
the flour. Keep working the crumbs with your spoon or your fingers
until the butter is absorbed and the mixture forms small clumps.

Assembly
1
. Preheat the oven to 350°F (175°C). Arrange the plums, cut sides
up, in neat rows on the surface of the dough, then sprinkle the
plums evenly with the crumble.

2
. Bake the tart for 45 to 50 minutes, or until the dough is golden
brown and baked through and the plums are tender. Serve it with
freshly whipped cream.

NOTE

“Bulk proofing” simply means that the dough isn’t yet formed into
shape; it’s simply being allowed to rise as a big blob.