There was so much heat that the sugar content went through the roof. Recipe: Italian Plum Tart with Cardamom and BasilĪs all my cook friends know, this was an incredible summer for fruit. On working with a pie crust - there are TONS of You Tube videos and many sites to walk you through.Still Life with Plums, by Georges Braque.
NOTE: To make your own tart crust use a traditional pie crust recipe - and halve it. I think frozen crusts taste like everything they sit next to in the freezer. It looked UNFLATTERING but tasted awesome. So in my purist food snob mode, I attempted my own crust in the middle of kid-chaos and the end of a long work week. I had every intention of putting them in, but I was in a hurry making a Friday nightĭinner after a long work week and this plum tart was the, "Oh yeah I need dessert" idea.Īnd y-i-i-i-kes.I totally forgot! Just sprinkle the nutesover the pastry to within 1/4 inchof the edges then add plums on top.Īnd other UGH stuff I didn't want to deal with. Sure! I adapted this recipe from spicy tart recipe on bbcgoodfood, and it
It's a waste of money if you buy it with the intention of making this plum tart. Tasty in coffee! You can swap it out in any recipe calling for brown sugar too (slightly reducing the liquid content). It has a reasonably long shelf life - so you can use it again. This sugar is a bit coarser and stickier than most brown sugars. Importing - and let's allow ourselves this imported sugar to flavor this tart. Yes, I realize it's not an Italian product. It's a "moist sugar," that is imported from the Philippines. * Bake for 30-40 minutes - until the crust is golden. * Brush the pastry with the beaten egg and sprinkle sugar over the top of egg wash * Take overhanging pastry and place over the fruit - leave a big hole in the middle for the steam can escape. * Pile the plums and their juices over the middle of pastry * It will be too big, with a lot hanging over the edges. * Lift up the pastry (draping over a rolling pin) and transfer to a large baking sheet. * Roll out the pastry on a lightly floured surface and trim to a rough round shape - at least foot in diameter. Stir until the sugar has partially dissolved. * Slide in plum wedges, add zest and marsala. * Melt butter in a large pan with the spice and muscovado sugar. * 1 ready-made pie crust pastry OR make your own * 3 Tbsp marsala ( don't skip - keep it around to chicken marsala later!) * 1/2 cup light muscovado sugar (This is really what makes this stand out. Plum Tart YIELD: Yield: One Tart - Freeformed Shaped Ingredients Happy baking and thanks for stopping by. What could be easier?Įnjoy your plum season, and if this wasn't exactly what you were looking for, check out my plum recipes page. The prepared plums on top - and fold the crust over. What makes this one of those more fun tart recipes is - you don't have to make a "formed" crust. You won't be stuck just using them in this recipe. It's a sugar from the Phillipines.ĭo read the section below about these guys. The muscovado I think I got at Dean and De Luca's or World Market.
Marsala and all spice are real easy to find. So these are the spices you may/may not be accustomed to: You can see below where I answered a few questions and talk about substitutions. But as always there are subsitituionsĪnd work arounds. This plum tart recipe does call for a few ingredients you may not be used to. Do the kids want seconds? Do they like it? The key is "does it taste good"? And does it cook correctly? And the answer is - YES! I always look at the little ones. I primarily focus on Italian dessert recipes. You don't absolutely HAVE to have Italian plums even though This recipe is versatile enough that you can use any type of plum. If you are looking for other tart recipes - I have those too.
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