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Home Cooking 19

Plum Tart = Plum Delicious (w/ before photo)

Carb Lover | Jun 19, 2005 10:26 PM

We went out to eat last night w/ my in-laws in honor of father's day, but returned home to indulge in my homemade dessert, a plum tart.

After seeing and tasting the beautiful varieties of plums at my farmer's market, I bought a pound each of 3 kinds (pluot, dolly, blanking on the third), and returned home to find the linked recipe from Epicurious. Below is the before baking photo, so you can see the uncooked plums in all their glory. The pluots are greenish brown outside/luscious red inside, dollies are chartreuse outside/pale yellow inside, and I wish I could remember the name of that third one...

The recipe is for 2 9-in. tarts, so I modified it for my 11-in. pan. Followed the crust recipe to a T and used 2/3 of the dough. Modified the filling by using: 2/3rd the amount of everything, half granulated sugar and half packed brown sugar, tapioca starch (2:1 tapioca to corn starch ratio). Used my plum mix (quartered) as opposed to the Italian prune plums, which I'm sure would be great when/if I can get my hands on them later in the season. Firm, less juicy plums work well, I think.

Recipe worked w/o a hitch. While it may seem like it contains too much sugar in the dough and filling, plums can be tart and needed that balance. If plums are particularly sweet, then consider reducing the sugar. A deep grape aroma filled our house that heralded the start of summer...

The result was determined by all eaters to be a keeper. There are so many different ways to tweak this. I'm thinking of adding some ground almonds or gingersnaps in lieu of some of the flour in the crust next time. Almond extract in the filling might also be nice. Make this while you still can!



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