I have a bowl of ripe plums in the refrigerator and my favorite crisp topping in the freezer. What to do? What to do? Make a deconstructed tart of course.
Slice the plums (I have about two pounds) into a medium pot and toss them with brown sugar to taste, a pinch of salt and a little plum jam, if you have it and about a tablespoon of cornstarch. Cook the plums over medium heat until the mixture bubbles and thickens. (Allow to bubble two minutes to cook out the cornstarch.) Taste for sugar and adjust as needed. Add a dash of pure vanilla extract or brandy if you like. Set the mixture aside to cool. This may be done up to three days ahead.
Spread the crumb topping or even crushed butter cookies or granola (be flexible) out into a single layer on a lined baking sheet and toast at 375° until golden. This will take 8-15 minutes, depending upon the topping. Cool and store in an airtight container.
To assemble, start alternating layers of fruit and crumb topping, ending with the crumb topping. Top with a dollop of crème fraîche, yogurt, whipped cream, ice cream or serve as is and enjoy!
This deconstructed tart is perfect for a picnic, brunch or dessert.
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