Savory Plum Tarts with Arugula Salad



  • 2 1/2 cups flour all-purpose plus more dusting
  • Two tablespoons sugar
  • One tablespoon finely chopped rosemary
  • Two teaspoons of kosher salt
  • One stick of unsalted butter, chilled and cubed.
  • 1/2 cup beef suet, chopped (see Note)
  • 1/2 cup plus two tablespoons ice water


  • Six black plums (2 1/4 pounds)–halved pitted, chopped into wedges of 1-inch.
  • Three tablespoons sugar
  • One tablespoon of thyme leaves
  • Ground cinnamon one teaspoon
  • 1 1/2 teaspoons of kosher salt
  • One teaspoon of fresh grated Nutmeg
  • Freshly ground Black Pepper, 1/2 teaspoon
  • One large egg beat with one teaspoon of water


  • 6 cups baby arugula
  • 2 cups parsley leaves
  • 1/2 cup chopped Parmigiano-Reggiano
  • Two tablespoons of fresh lemon juice
  • Two tablespoons extra-virgin olive oil
  • Flaky sea salt


  1. Create your crust. The food processor can pulse 2 1/2 cups of flour, rosemary, sugar, and salt. Add the chilled beef suet and butter, and blend until the mixture is like a coarse meal. Sprinkle the ice water on the top of the mix and then blend until the dough begins to blend. Scrape the dough on an area of work, gather the crumbs, then mix until the dough is smooth. Divide the dough into four pieces and then pat it into disks. Cover the disks with plastic and chill until chilled, around an hour.
  2. The oven should be heated to 400°F. Line two large, rimmed baking pans with parchment. On an area lightly floured, you can roll each disk of dough into an 8-inch round. Transfer the dough rounds onto the baking sheets and sprinkle with flour. Refrigerate for 15 minutes.
  3. Create your filling bowl in a big bowl, and combine the plums with sugar, cinnamon, thyme, salt, pepper, Nutmeg, and salt. Pour the plums and juices into each pastry round, leaving a 2-inch border. The pastry is folded up and over the plums, and then brush the edges of the tarts using the egg wash. The pies should bake for 40-45 minutes until the crusts are golden while the plums remain tender. Rotate the pans about halfway through baking. Allow the tarts to cool slightly.
  4. Create the filling in large bowls, and mix the plums, sugar, and cinnamon. Add thyme, cinnamon, salt, Nutmeg, and pepper. Pour the plums with a few juices into the middle of the round pastry, leaving about a 2-inch border. The pie is folded over the plums, and the edges are brushed using the egg wash. The tarts should bake for about 40-45 minutes until the crusts are golden while the pears are tender. Turn the pans midway through baking. Allow the pies to cool slightly.

Make Ahead

These tarts may be covered with foil and kept at room temperature for the night. The pies can be cooked in a 400-degree oven for approximately 10 minutes before serving.

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