PLUM TART
This tart, adapted from the pastry chef Jacquy Pfeiffer, with whom I wrote a cookbook, is a very simple way to show off the last of the season's plums. Use the same formula for peaches, apricots and figs when those fruits are in season. The important thing to remember when making fresh fruit tarts with cut stone fruit is that you need to pack the fruit into the pastry tightly. If you don't, the fruit will collapse in the shell as it bakes, and it will lose a lot of liquid, which could make the pastry shell soggy. Another way to prevent the shell from becoming soggy is to line it with crumbs of one kind or another - they can be cookie crumbs or breadcrumbs, crumble topping or streusel, that will absorb the juice from the fruit.
Provided by Martha Rose Shulman
Categories pies and tarts, dessert
Time 1h
Yield 1 9-inch tart (8 servings)
Number Of Ingredients 6
Steps:
- Heat oven to 375 degrees. If using smaller, halved plums, use a paring knife to cut a 3/4-inch slit through the top of each half, from the tip of the plum to just above where the pit should be. (This will allow the liquid from the plums to evaporate during baking instead of settling into the pit cavity.)
- Place pastry shell on a sheet pan or baking sheet. Spread crumbs or crumble topping over bottom of pastry shell in an even layer. Arrange plums in tight concentric circles in pastry shell, skin-side down, beginning with rim of the pan and standing plums up slightly.
- Mix together sugar and cinnamon and sprinkle 2 tablespoons over plums. Place in oven and bake 45 minutes, or until tips of plums have colored; plums should retain their shape. Remove from heat, on baking sheet, and allow to cool on a rack.
- Once plums have cooled, sprinkle remaining cinnamon-sugar mixture over the fruit. Alternatively, heat jam in a small saucepan until runny and, instead of sprinkling fruit with sugar, gently brush cooled plums with jam to glaze.
Nutrition Facts : @context http, Calories 229, UnsaturatedFat 6 grams, Carbohydrate 35 grams, Fat 10 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 153 milligrams, Sugar 17 grams
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Abdarhman Belatrecher
[email protected]Yum!
Shisha Chor
[email protected]This tart was a showstopper at my dinner party. The plums were perfectly caramelized and the crust was flaky and buttery. Highly recommend!
Michael Hayes
[email protected]Easy to follow recipe and delicious results! The plums were perfectly sweet and tart, and the crust was flaky and golden brown.
Tin Tin Win
[email protected]This is a great recipe for a classic plum tart. The crust is flaky and buttery, and the plums are perfectly cooked.
Mohammad Ali
[email protected]I made this tart for my friends and they loved it! The plums were sweet and juicy, and the crust was perfectly flaky.
Branton Burudi
[email protected]This was a great recipe! The tart was easy to make and it turned out beautifully. The plums were perfectly ripe and the crust was flaky and golden brown.
city court
[email protected]I've made this tart several times and it's always a winner. The plums are always perfectly cooked and the crust is always flaky and delicious.
Tintin Prince
[email protected]The combination of sweet plums and flaky crust was heavenly. This tart was a perfect way to end a summer meal.
Fronk Martin
[email protected]This was my first time making a plum tart and it turned out great! The recipe was easy to follow and the tart was delicious.
Saul Matema
[email protected]This tart was delicious! The plums were perfectly ripe and the crust was flaky and golden brown. I will definitely be making this again.
Iqbal Jatoi
[email protected]I made this tart for a potluck and it was a huge success! Everyone loved it and asked for the recipe.
Elahi Ihsan
[email protected]This plum tart was a hit at our family gathering! The plums were perfectly sweet and tart, and the crust was flaky and buttery. I highly recommend this recipe.