#FRENCH PLUM TART HOW TO#
#FRENCH PLUM TART CRACK#

Just cut the plums in eighths (removing the pits), toss them with blackberries, sugar, cornstarch and a pinch of salt, dump the mixture into the crust, scatter sliced almonds on top (no need to toast first), and bake. No need to peel any fruit, nor meticulously arrange carefully cut fruit into concentric circles. I chose not to blind-bake the crust, and didn’t give the dough time to rest after pressing it into the pan: This is truly a lazy baker’s tart. (Anyone with fear of crust-rolling should be delighted!) To make the sauce, combine all the ingredients in a bowl and season with salt and pepper. I pivoted, grabbed a 9-inch tart pan with a removable bottom, and pressed the dough into it: a perfect fit. Buckwheat does not have gluten, so the dough is not elastic enough to roll, even after resting an hour. This open plum tart can use the yeast pastry or pate sablee, a crumbly sweet pastry. From Rosi Hanson's book Recipes from the French Wine Harvest. Traditionally made in September when the Quetsch plums are in season.

#FRENCH PLUM TART HOW TO#

I’d cut back the sugar and cornstarch - as I did with the wild berry galette - expecting success.īut when I tried rolling out the dough, it refused to hold together.Īha!, I thought. Recipes Learn how to make this Alsace plum tart: Tarte aux Quetschs. Buckwheat, I thought, would be particularly nice with those deep early autumn fruit flavors, so half the flour would be buckwheat flour (and the rest all-purpose flour).

Thing is, I’m crazy about whole grains and ancient grains, and love to incorporate them in baking projects whenever possible. I had to make the galette oval, not round (to fit in the tiny oven!) but the wild blackberry galette was pretty damn wonderful! In fact, quick and easy as it was, it was one of the best tarts I’d ever made.Īnd so, when I returned home to Texas and wanted to make a lazy-person’s dessert featuring summer-into-fall blackberries and plums, I thought - naturally - of a galette. I reached for Melissa Clark’s excellent New York Times master recipe for Fruit Galette. I was looking for ease, didn’t want to make a pastry cream, and didn’t have a tart pan (or a rolling pin, or measuring tools, or a full-size oven) in Thierry’s mom’s kitchen. After picking our way into purple-fingered, mûre sauvage happiness - with about a kilo of wild blackberries as our prize - I thought, time to bake a galette. (I promise to make the story snappy and get right to the super-easy recipe.) On a recent trip to France, my husband Thierry and I lucked into a kilometers-long stretch of wild blackberry vines. Hard to imagine, then, that the enticing tart shown in the photo above is actually (ahem!) a failed galette. Dust with icing sugar and serve warm with whipped cream or crème fraîche.If you know anything about galettes, you know that the free-form pastries are super-forgiving, nearly foolproof. Smooth over the surface with a spatula and cover the frangipane evenly with the plums.īake for 30-40 minutes (15-25 minutes for the tartlets), or until the pastry is crisp and golden-brown and the fruit is tender. Spoon the frangipane into the tart case so that it comes about halfway up the sides. Use it to line one large 25cm/10in tart ring or 6-8 individual tartlet rings 8cm/3¼in in diameter. Dust the work surface with flour and roll the chilled dough out thinly. Prune plums are a classic for this and tarts of. Add the ground almonds and mix well until combined. The fruit cooks and softens and the custard sets (and the dough bakes through, too) while the tart is baking.

#FRENCH PLUM TART CRACK#

Crack the eggs into the bowl one at a time, beating well after each addition. Knead the dough lightly on a clean, floured work surface, then wrap it in cling film and refrigerate until firm, at least 30 minutes.įor the frangipane, beat the butter and sugar together in a bowl until light and fluffy. Slowly bring the ingredients together with your hands to form a dough, being careful not to overwork it. In a jug or small bowl, beat the egg together with four tablespoons of ice-cold water. Rub the butter and the flour between your thumb and fingertips until the mixture resembles fine breadcrumbs. For the pastry, sieve the flour and sugar into a large mixing bowl.

French plum tart