Tuesday, September 13, 2011

Plum Tart

My friend Cindy gave me plums from her tree last week. I have canned them into a spicy sauce and decided to make the rest into a plum tart. Since these plums are sweet, I needed to find a recipe calling for more sweet than tart plums. I found it on Orangette. Please note that this recipe makes two smaller tarts unless you have a 12 inch tart pan. I followed this recipe exactly with the exception of using spelt flour.

Tarte aux Quetsches, or Prune Plum TartAdapted from Saveur

This recipe makes one 12-inch tart, or—as I found—one 9-inch and one 7-inch tart. The directions below are for the latter. 

1 recipe Martha Stewart’s pâte brisée
2 pounds prune plums, halved lengthwise and pitted
2 eggs
¼ cup sugar (I used unrefined cane sugar)
3 Tbs all-purpose flour
¼ cup heavy cream
¼ cup 2% or whole milk

Preheat oven to 375 degrees Fahrenheit, positioning a rack in the top one-third of the oven.

Remove chilled pastry dough from the refrigerator and let sit at room temperature for five to ten minutes. Roll into two rounds and ease into removable-bottom tart pans. Gently press dough into the corners of pan and trim off excess, or fold it over to reinforce the side rim. Prick the bottom of the pastry all over with a fork, and set aside.

Arrange plums, cut side down, in a single layer inside pastry shells. Whisk together eggs, sugar, flour, heavy cream, and milk in a medium bowl until smooth, and then pour custard over plums.

Carefully transfer tart to the oven and bake until plums are soft and top of custard is golden, about 45 minutes to one hour. Transfer tart to a rack to let cool completely before serving.

**Beautiful, don't you think? I cut into the second one. Not too sweet, buttery flakey crust with an eggy custard. Umm.

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