{"id":74,"date":"2011-10-31T00:18:44","date_gmt":"2011-10-31T00:18:44","guid":{"rendered":"http:\/\/mrsbutterfingers.com\/wp\/?p=74"},"modified":"2011-12-15T00:06:47","modified_gmt":"2011-12-15T00:06:47","slug":"fresh-plum-tart","status":"publish","type":"post","link":"http:\/\/mrsbutterfingers.com\/?p=74","title":{"rendered":"FRESH PLUM TART"},"content":{"rendered":"

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Our friend and neighbor, Angela, had shared a gorgeous basket of fresh plums.\u00a0 They came\u00a0 from her Dad’s garden.\u00a0\u00a0 We gorged on these little beauties, standing at the kitchen sink with plum juices running down our arms. I\u00a0 decided to make the last of the plums into one of\u00a0 my favorite dessert,\u00a0 fresh PLUM TART.\u00a0 When plums were in season I made this dessert Saturday nights at our little French restaurant, Roxy’s Bistro.\u00a0 I was always hoping to have left over pie for my Sunday breakfast.<\/p>\n

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FRESH PLUM TART<\/strong><\/p>\n

Use your favorite pastry recipe, or this simple and easy recipe from Robin Hood Flour.<\/p>\n

PASTRY – DOUBLE CRUST PIE<\/p>\n

1 3\/4 cups all purpose flour<\/p>\n

2\/3 tsp salt<\/p>\n

1\/3 cup sugar<\/p>\n

2\/3 cups\u00a0 (5 1\/2 oz) lard (yes lard! It makes a flaky pastry)<\/p>\n

5 to 6 tbsp cold water<\/p>\n

Measure the flour into mixing bowl; add salt and sugar and stir thoroughly.<\/p>\n

Cut in half of the lard with pastry blender or two knives until mixture looks like coarse meal; then remaining shortening until particles are the size of small peas.<\/p>\n

Sprinkle in water a little at a time, tossing mixture with a fork to mix well.\u00a0 Add only enough water to make dough hold together when pressed into a ball.\u00a0 Flatten the ball.<\/p>\n

Wrap in plastic wrap and chill for 15 to 30 minutes or longer.<\/p>\n

Preheat oven to 400 F.<\/p>\n

Roll out on a lightly-floured board or pastry cloth.\u00a0 Place the dough into a 9 inch flan tin with a removable bottom.\u00a0 Place dough in tin without stretching. \u00a0 and trim with scissors 1\/2 inch from edge.\u00a0 Fold edge under and flute.<\/p>\n

Prick sides and bottom of crust with tines of fork.<\/p>\n

Bake blind for about\u00a0 12 to 15 minutes or until the crust edges turns a light golden brown.<\/p>\n

While your tart is baking make the filling:<\/p>\n

You’ll need enough plums to generously fill your tart\u00a0 pan (around a pound or so)<\/p>\n

1 tbsp cornstarch<\/p>\n

1\/3 cup granulated sugar<\/p>\n

1 tbs butter<\/p>\n

1\/2 cup chopped roasted walnuts<\/p>\n

powdered sugar, sifted<\/p>\n

Wash and pit plums, cut into fourths.\u00a0 Place in medium saucepan; add a tablespoon or so\u00a0 of water and cook over medium heat for 5 minutes.\u00a0 Combine cornstarch and a couple of tablespoons of water.\u00a0 Stir into plums with granulated sugar.\u00a0 Continue cooking on medium heat just until the mixture starts to thicken,\u00a0 stirring gently but constantly.\u00a0\u00a0 Remove from the heat; stir in butter and walnuts and let cool.<\/p>\n

Spread plum filling in pastry shell.\u00a0\u00a0 Bake at 400 F. for 25 to 35 minutes or until pastry is golden brown.\u00a0 Cool slightly in the tin then sprinkle with powdered sugar.\u00a0 Remove flan from tin and serve warm.<\/p>\n

Chef’s Notes:\u00a0 Even though the recipe calls for a single crust pie it is much easier to make a double crust amount.\u00a0\u00a0 It is also easier to roll the double crust, because it gives you lots of lee-way for baking the crust.<\/p>\n

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FRESH PLUM TART <\/span><\/span><\/td>\n\n
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#ratingval#<\/span> from #reviews#<\/span> reviews<\/span><\/div>\n<\/div>\n<\/td>\n
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Recipe Type: Dessert<\/span><\/div>\n
Author: Mrs Butterfingers<\/span><\/div>\n
Prep time: 50 mins <\/span><\/span><\/div>\n
Cook time: 40 mins <\/span><\/span><\/div>\n
Total time: 1 hour 30 mins <\/span><\/span><\/div>\n
Serves: 6 – 8<\/span><\/div>\n
One of my favorite dessert, fresh PLUM TART. When plums were in season I made this dessert Saturday nights at our little French restaurant, Roxy’s Bistro. I was always hoping to have left over pie for my Sunday breakfast.<\/span><\/div>\n
Ingredients<\/div>\n