📖 Instructions

1. **Prepare the Dough (or Unpack Store-Bought):** If making your own crust, combine 1 1/4 cups all-purpose flour, 1/2 teaspoon salt, and 1/2 cup (1 stick) cold unsalted butter, cubed, in a food processor. Pulse until the mixture resembles coarse crumbs. Gradually add 4-6 tablespoons of ice water, pulsing until the dough just comes together. If using store-bought, simply unfold and proceed.
2. **Chill the Dough:** Wrap the dough in plastic wrap and flatten it into a disc. Refrigerate for at least 30 minutes. This chilling step is crucial! It prevents the gluten from developing too much, resulting in a flaky crust.
3. **Preheat the Oven:** Preheat your oven to 375°F (190°C). Place a baking sheet in the oven while it preheats. This helps ensure the bottom crust cooks evenly.
4. **Roll Out the Dough:** On a lightly floured surface, roll out the dough into a 12-inch circle. It doesn't have to be perfect! A slightly uneven edge adds to the rustic charm.
5. **Transfer to Baking Sheet:** Carefully transfer the dough to the preheated baking sheet. You can gently fold it in half or quarters to make it easier to move.
6. **Prepare the Plums:** Wash and pit about 1 1/2 pounds of ripe plums. Cut them into wedges, about 1/4-inch thick. I personally prefer using a mix of different plum varieties for a more complex flavor, but really, use whatever looks good at the store. Try not to snack on too many while you're prepping!
7. **Arrange the Plums:** Arrange the plum wedges in a circular pattern on the dough, leaving a 1-inch border. Don’t worry about being too precise; a slightly haphazard arrangement looks great. Really though, isn't life too short to worry about perfectly aligned plums?
8. **Sprinkle with Thyme and Sugar:** Sprinkle 1 tablespoon of fresh thyme leaves (or 1 teaspoon dried) and 2-3 tablespoons of granulated sugar over the plums. Feel free to adjust the sugar depending on the sweetness of your plums.
9. **Fold the Edges:** Gently fold the edges of the dough over the plums, pleating as you go. This creates a rustic, free-form tart.
10. **Brush with Egg Wash (Optional):** For a golden-brown crust, brush the edges of the dough with an egg wash (1 egg beaten with 1 tablespoon of water).
11. **Bake the Tart:** Bake for 40-45 minutes, or until the crust is golden brown and the plums are tender and juicy. Keep a close eye on it towards the end of baking to prevent the crust from burning. I know, waiting is the hardest part!
12. **Cool and Serve:** Let the tart cool slightly on the baking sheet before transferring it to a wire rack to cool completely. Serve warm or at room temperature, with a dollop of whipped cream or a scoop of vanilla ice cream, if desired. What's your favorite ice cream to pair it with? Let me know in the comments!