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French plum tart8/17/2023 As for this tart itself, I recall having read some of the reviews mentioning runniness I counteracted what runniness there may have been with King Arthur Flour's Pie Filling Enhancer. It also makes a lovely housing for leftover homemade jam. I cannot say enough good things about the crust, and must confess, I also use it by itself as shortbread cookie dough. I had to find a use for them all, and this tart was their perfect match. This tart was my introduction to the world of plums, as my other half brought me the first harvest from his plum trees. added a little extra lemon juice for tartness. Time and stuck the tart in the freezer for 15Įxcellent, loved the crust. You're really going to make two tarts, you'll Plums anyway, which I'm glad I did because I Just one tart but accidentally bought 2 lbs of Party and it was a major hit! The crust wasīuttery and flaky and the plums were so moistĪnd tender. I just made this last night for a fall-themed The tart dough is really amazing- I see what everyone was raving about. (I baked them for 50 minutes after turning down the temp.) Like some of the other reviewers, I had to add a little cold water to the pastry dough in my food processor to get it to the right consistency. Even after a night in the fridge they were still a tiny bit runny. I'd also up the cornstarch a bit, because the juices didn't solidify as much as I thought they would. So next time I would add a bit more sugar and perhaps cut back on the lemon juice a little. I suspect this has mostly to do with the plums from my tree, which are fairly tart. The plum tree in my yard went nuts this year! They tarts tasted very good, but were very tart. 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.
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