Monday, 18 July 2011

plum tart - a glut of plums starts being used like this

I used a 9" loose based sponge tin

The recipe is the same as a simple tart, using about 750g/1 1/2 lb of plums. I used some pastry I'd had frozen, it loses the alcoholic edge, but is buttery and perhaps a little crisper.

they aren't quetch, but they are a relative
beautiful bloom on the fruit

pack them in tight, so they remain upright, then sprinkle with  sugar

you can hardly see the pastry

fresh out of the oven, cooling

first slice - the juice is a fantastic colour
a mini wheat free tart for later

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