1 teaspoon heavy cream, sour cream, or crème fraîche
Plum Filling
6 prune plums, cut in half lengthwise and pitted
2 tablespoons raw sugar
Seeds of 1 vanilla bean
¼ teaspoon ground cinnamon
Pinch ground black cardamom seed
Pinch ground star anise
Crumble Topping
½ cup quick oats
¼ cup flour
½ cup raw sugar
4 tablespoons butter, cut into ½-inch chunks
1 tablespoon finely chopped crystallized ginger
⅛ teaspoon salt
Instructions
Crust
Cream the butter, sugar and salt in an electric mixer.
Add the egg yolk and beat to combine. Add the flour in 3 parts, beating to combine each time.
Add the cream and beat to combine.
Divide onto plastic wrap, form a disk and chill for at least 30 minutes.
Filling
Preheat oven to 375 degrees F.
Place the plums in a medium mixing bowl.
Combine the sugar, vanilla bean seeds, cinnamon, cardamom, and star anise in a small bowl and mix together with a fork, pressing the vanilla seeds into the sugar to break them up.
Add to the plums and stir to coat with the sugar.
Topping
Combine the oats, flour, sugar, butter, ginger, and salt in a medium mixing bowl (I use the bowl I made the dough in to save on dish washing). Press the ingredients together with your fingertips until the the mixture has combined into large crumbles.
Tart
Roll out the crust to fit your tart pan. Place in the pan and form the sides.
Place the plums in the tart shell, cut side up in a single layer.
Spread the topping over the top of the plums in an even layer, tucking some between the plums.
Bake at 375 degrees F for 45 to 50 minutes, until golden brown and bubbly.
Cool on a baking rack. Serve at room temperature.
Recipe by The Gardener Cook at https://www.thegardenercook.com/plum-perfect-tart/