{"id":3465,"date":"2018-10-26T17:46:33","date_gmt":"2018-10-26T17:46:33","guid":{"rendered":"http:\/\/mrsbutterfingers.com\/?p=3465"},"modified":"2018-10-26T18:02:03","modified_gmt":"2018-10-26T18:02:03","slug":"caramelized-plum-tart","status":"publish","type":"post","link":"http:\/\/mrsbutterfingers.com\/?p=3465","title":{"rendered":"CARAMELIZED PLUM TART"},"content":{"rendered":"<p><a href=\"http:\/\/mrsbutterfingers.com\/?attachment_id=3466\" rel=\"attachment wp-att-3466\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-3466\" src=\"http:\/\/mrsbutterfingers.com\/wp\/wp-content\/uploads\/2018\/10\/IMG_4226.jpg\" alt=\"IMG_4226\" width=\"800\" height=\"729\" srcset=\"http:\/\/mrsbutterfingers.com\/wp\/wp-content\/uploads\/2018\/10\/IMG_4226.jpg 800w, http:\/\/mrsbutterfingers.com\/wp\/wp-content\/uploads\/2018\/10\/IMG_4226-300x273.jpg 300w, http:\/\/mrsbutterfingers.com\/wp\/wp-content\/uploads\/2018\/10\/IMG_4226-768x700.jpg 768w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/a><\/p>\n<p>In late summer plums in a rainbow of colours fill my baskets.\u00a0 I carefully sort them.\u00a0 Choosing the not quite ripe plums to make this pie.\u00a0 Some we eat out of hand.\u00a0 Plum juice staining our fingers.\u00a0 The rest are popped in the freezer\u00a0 to be used straight from the freezer and into the pie shells, without thawing.<\/p>\n<p>This p\u00e2te bris\u00e9e\u00a0 recipe is one you&#8217;ll use over and over again.\u00a0 It showcases any fresh fruit &#8211; from berries to apples &#8211; beautifully.\u00a0\u00a0\u00a0 A scoop of ice cream or\u00a0 a drift of whipped cream takes it to divine decadence.<\/p>\n<p>&nbsp;<\/p>\n<div class=\"easyrecipe\" data-rating=\"0\">\t<link itemprop=\"image\" href=\"http:\/\/mrsbutterfingers.com\/wp\/wp-content\/uploads\/2018\/10\/IMG_4226-800x198.jpg\" \/>\n<div class=\"item ERName\">CARAMELIZED PLUM TART<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\"><span class=\"xlate\">Recipe Type<\/span>: <span class=\"type\">Dessert pies<\/span><\/div>\n<div class=\"ERHead\">Cuisine: <span class=\"cuisine\">French<\/span><\/div>\n<div class=\"ERHead\">Author: <span class=\"author\">Mrs Butterfingers<\/span><\/div>\n<div class=\"ERHead\">Prep time: <time itemprop=\"prepTime\" datetime=\"PT1H\">1 hour<\/time><\/div>\n<div class=\"ERHead\">Cook time: <time itemprop=\"cookTime\" datetime=\"PT40M\">40 mins<\/time><\/div>\n<div class=\"ERHead\">Total time: <time itemprop=\"totalTime\" datetime=\"PT1H40M\">1 hour 40 mins<\/time><\/div>\n<div class=\"ERHead\">Serves: <span class=\"yield\">8<\/span><\/div>\n<div class=\"ERSummary summary\">Sugar-studded caramelized pastry filled with seasonal fruit: berries, figs, cherries, stone fruits, apples, and pears.<\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ingredient\">TART PASTRY (pate brisee)<\/li>\n<li class=\"ingredient\">7 oz (200 g) (about 1 1\/2 cups) all-purpose flour, plus a little extra for rolling<\/li>\n<li class=\"ingredient\">3.5 oz . (100g) (7 tbs.) cold unsalted butter, diced<\/li>\n<li class=\"ingredient\">1 large egg<\/li>\n<li class=\"ingredient\">Ice-cold water &#8211; just in case.<\/li>\n<li class=\"ingredient\">PLUM TART<\/li>\n<li class=\"ingredient\">2 tsp (10 g) unsalted soft butter<\/li>\n<li class=\"ingredient\">1\/4 cup sugar(or a combination of granulated sugar and pearl sugar)<\/li>\n<li class=\"ingredient\">1 3\/4 pounds (800 g) just-ripe small plums. (Do not use overly ripe plums or fruit. They will release too much juice)<\/li>\n<li class=\"ingredient\">1\/4 cup (60 ml) apricot jam<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">In a food processor combine flour, salt and butter and process for 5-10 seconds, until you get a bread crumb-like consistency. There should still be a scattering of larger pieces of butter.<\/li>\n<li class=\"instruction\">Add the egg and process for a few more seconds JUST UNTIL THE EGG is combined.<\/li>\n<li class=\"instruction\">Turn the flour mixture out onto your work surface and see if you&#8217;re able to father the dough into a ball. If the dough seems a little dry sprinkle with one or two teaspoons of water and mix with a fork.<\/li>\n<li class=\"instruction\">Knead lightly for a few seconds.<\/li>\n<li class=\"instruction\">Now put the tart together<\/li>\n<li class=\"instruction\">Grease a 10 inch (25 cm) metal tart pan with a removable bottom with butter and sprinkle the bottom and sides generously and evenly with the sugar.<\/li>\n<li class=\"instruction\">Roll out the pastry and line the pan with it, trimming the excess for a roll of the pin.<\/li>\n<li class=\"instruction\">Tuck it into the refrigerator and let rest for at least 30 minutes.<\/li>\n<li class=\"instruction\">Preheat the oven to 425F (220c) . If your oven heat comes from the bottom heating element position your oven rack in the one third of the oven.. It will create a deeper, rich caramelized crust.<\/li>\n<li class=\"instruction\">THE FRUIT FILLING<\/li>\n<li class=\"instruction\">Halve and pit the plums. If your fruit is large cut them into quarters or sixths\/ Arrange the plums skin side down on the dough in a circular pattern, starting from the outside, overlapping slightly; the plums will shrink slightly as they bake.<\/li>\n<li class=\"instruction\">Place the tart on a parchment lined rimmed baking sheet (just in case!) and bake 20 minutes or so until the plums are tender.<\/li>\n<li class=\"instruction\">When the tart is baking in a small sauce pan, heat the apricot jam over low heat.<\/li>\n<li class=\"instruction\">Strain through a fine-mesh sieve into a bowl.<\/li>\n<li class=\"instruction\">Remove the tart from the oven BUT LEAVE THE OVEN ON. Using a pastry brush generously glaze the sides of the tart, outside and in, and the top of the fruit.<\/li>\n<li class=\"instruction\">Return your tart to the oven and bake until darkly caramelized &#8211; 5 to 10 minutes.<\/li>\n<li class=\"instruction\">Transfer to a rack to cool completely<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.3.3077<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n<div class=\"simple_likebuttons_container_small\">\r\n      <div class=\"simple_likebuttons_facebook\">\r\n        <div id=\"fb-root\"><\/div>\r\n        <script>(function(d, s, id) {\r\n          var js, fjs = d.getElementsByTagName(s)[0];\r\n          if (d.getElementById(id)) {return;}\r\n          js = d.createElement(s); js.id = id;\r\n          js.src = \"\/\/connect.facebook.net\/en_US\/all.js#xfbml=1\";\r\n          fjs.parentNode.insertBefore(js, fjs);\r\n        }(document, \"script\", \"facebook-jssdk\"));<\/script>\r\n        <div class=\"fb-like\" data-href=\"http:\/\/mrsbutterfingers.com\/?p=3465\" data-send=\"false\" data-layout=\"button_count\" data-show-faces=\"false\" data-width=\"90\"><\/div>\r\n      <\/div>\r\n    \r\n      <div class=\"simple_likebuttons_twitter simple_likebuttons_twitter_s\">\r\n        <a href=\"https:\/\/twitter.com\/share\" class=\"twitter-share-button\" data-count=\"none\" data-url=\"http:\/\/mrsbutterfingers.com\/?p=3465\" data-lang=\"en\">Tweet<\/a>\r\n      <\/div>\r\n    \r\n      <div class=\"simple_likebuttons_googleplus\">\r\n        <g:plusone size=\"medium\" count=\"false\" href=\"http:\/\/mrsbutterfingers.com\/?p=3465\"><\/g:plusone>\r\n      <\/div>\r\n    \r\n      <div class=\"simple_likebuttons_linkedin simple_likebuttons_linkedin_s\">\r\n        <script type=\"IN\/Share\" data-url=\"http:\/\/mrsbutterfingers.com\/?p=3465\" data-counter=\"right\"><\/script>\r\n      <\/div>\r\n    \r\n      <div class=\"simple_likebuttons_xing simple_likebuttons_xing_s\">\r\n        <script data-url=\"http:\/\/mrsbutterfingers.com\/?p=3465\" data-lang=\"de\" data-counter=\"right\" type=\"XING\/Share\"><\/script>\r\n        <script>\r\n          ;(function(d, s) {\r\n            var x = d.createElement(s),\r\n              s = d.getElementsByTagName(s)[0];\r\n            x.src ='https:\/\/www.xing-share.com\/js\/external\/share.js';\r\n            s.parentNode.insertBefore(x, s);\r\n          })(document, 'script');\r\n        <\/script>\r\n      <\/div><\/div>","protected":false},"excerpt":{"rendered":"<p>In late summer plums in a rainbow of colours fill my baskets.\u00a0 I carefully sort them.\u00a0 Choosing the not quite ripe plums to make this pie.\u00a0 Some we eat out of hand.\u00a0 Plum juice staining our fingers.\u00a0 The rest are &hellip; <a href=\"http:\/\/mrsbutterfingers.com\/?p=3465\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":3466,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":[],"wprm-recipe-roundup-description":[],"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[1353,465,61,6],"tags":[1464,1465,1466,1463,1453],"class_list":["post-3465","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking","category-christmas-food-ideas","category-desserts-2","category-desserts-and-sweets","tag-caramelized-plum-tart","tag-french-pastry","tag-pate-brisee","tag-stoned-fruit-pies","tag-summer-desserts","course-dessert-pies","cuisine-french"],"_links":{"self":[{"href":"http:\/\/mrsbutterfingers.com\/index.php?rest_route=\/wp\/v2\/posts\/3465","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/mrsbutterfingers.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/mrsbutterfingers.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/mrsbutterfingers.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/mrsbutterfingers.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3465"}],"version-history":[{"count":4,"href":"http:\/\/mrsbutterfingers.com\/index.php?rest_route=\/wp\/v2\/posts\/3465\/revisions"}],"predecessor-version":[{"id":3470,"href":"http:\/\/mrsbutterfingers.com\/index.php?rest_route=\/wp\/v2\/posts\/3465\/revisions\/3470"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/mrsbutterfingers.com\/index.php?rest_route=\/wp\/v2\/media\/3466"}],"wp:attachment":[{"href":"http:\/\/mrsbutterfingers.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3465"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/mrsbutterfingers.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3465"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/mrsbutterfingers.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3465"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}