![]() ![]() I just made these tarts for the first time. This year I ended up freezing the smaller one and rewarming it before serving and it was still exceptional. I am able to make one 11 inch tart and one smaller rectangular tart. I have made this recipe every fall for the last 5 years and it is always a huge hit. The plums were still a bit firm, not quite soft enough to cut with a fork - maybe blanch them a bit before assembling the tarts? Big hit at a dinner for 19 nonetheless! Also works well with apricots.ĭelicious crust - don't omit the lemon zest! Next time I will place foil under the pans as the syrup spilled out and caused a smoking burned sugar nightmare on the oven floor. I sometimes serve with spur cream sweetened with maple syrup. This is my go to when I can't think of what to make for a holiday. (I made it recently with pluots, not as deep a flavor but still good.) Delicious and it looks so good - like a professional dessert! (I only made one tart but the recipe divides in half so easily.) This is a definite keeper. I have made this twice when prune plums were available in the farmers' market. (Juices will continue to thicken as tarts cool.) Cool tarts completely in pans on a rack. Cover tarts loosely with foil and bake until plums are tender and juices are bubbling and slightly thickened, 40 to 50 minutes more. Step 7īake tarts in middle of oven 15 minutes, then reduce temperature to 375☏. Halve any remaining plums lengthwise and randomly tuck in between plum halves in tarts. Let stand, stirring occasionally, 30 minutes, or until juicy.Īrrange plum halves, skin sides down, in tart shells, overlapping in a rosette pattern (see photo, opposite). Add plums and lemon juice and toss to coat. Stir together sugar and cornstarch in a large bowl. Make filling while shells chill: Step 4.Pat out each ball of dough with floured fingertips into a tart pan, in an even 1/4-inch layer on bottom and up sides (about 1/8 inch above rim). Gather together 2 portions of dough and form into a ball make another ball with other 2 portions. Smear each portion once with heel of your hand in a forward motion to help distribute fat. Turn mixture out onto a work surface and divide into 4 portions. Add yolks and process just until incorporated and mixture begins to clump. Combine flour, butter, sugar, salt, and zest in a food processor and pulse until most of mixture resembles coarse meal with remainder in small (roughly pea-size) lumps. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |