Prune Plum Tart

Prun plum Tart

 

 

 

 

 

 

Prune plums are one of my favorite fruits. They are small tart fruits with a velvety blue peel. They taste amazing and are only available during a small window period between the end of summer and early fall. One of the best ways I enjoy eating them is by making a tart. This recipe uses a sweet shortbread pie crust which balances out the tartness of the fruits. It is very easy to make and makes an amazing dessert.

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INGREDIENTS:

(1) One 8 or 9 inch uncooked sweet shortbread pie crust (See Note 1)

(2) 1 Pound Prune Plums (About 450 Grams)

(3) 50 Grams Granulated White Sugar (1/4 Cup)

(4) A Pinch of Salt (/8 Teaspoon)

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NOTES:

(1) A tutorial on how to make the shortbread pie crust can be found here. Fill an 8 or 9 inch tart pan with a removable bottom with the pie crust and keep it in the fridge wile you prepare the fruits. This tart can also be made in a variety of shaped tart pans. Other forms of pastry shells such as Pate Brisee can be used.

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PROCEDURE:

(1) Preheat the oven to 375 degrees.

(2) Wash the fruits, dry them and divide them into two to remove the seeds. Depending on the size of the prune plums, each half can be further divided into two.

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(3) Place the sliced fruits in a large bowl along with the sugar and salt. Toss to evenly coat fruits with the sugar.

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(4) Remove the pastry shell out of the fridge and line the fruits in the shell. Pour any left over sugar mixture (will now look like a syrup) over the fruits and bake in the preheated oven for about 45 minutes or until the crust is brown and the fruits and tender and sunken.

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(5) Place the tart on top of a wire rack to cool for about 30 minutes before removing it from the tart pan. As the tart cools, the liquid around the fruits will thicken. Slice the tart and serve either on its own or with some ice cream.

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Terry Adido is passionate about showing people how easy it is to recreate restaurant quality meals in the comfort of their kitchens. With a style of cooking he refers to as Afro-European Fusion, his meals are influenced greatly by French and Italian Cuisine with a West African twist. If you love good food, you are in for the ride of your life.

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