This is
my favourite fruit tart. This scrumptious tart combines to perfection the juicy
freshness of stewed plums with the flavours of lightly roasted tapered almonds
and crusty puff pastry. This is, in my opinion, a nice dessert when you are
running out of time and still want to give a treat to your loved ones. It
should be served with vanilla ice cream and a glass of Cálem Velhotes Tawny
Port.
Ingredients:
1 Puff
pastry (I use 270g Naturaplan Betty Bossi Bio)
740g plums,
stoned (I use quetsche plums: they are the best)
50g light
brown sugar
A few
slivered almonds (garnish)
Preparation:
1. Roll out the pastry and
line the base of your 28cm tart pan. (don’t remove the baking paper)
2. Sprinkle 50g light brown
sugar over the base of the tart.
3. Place the plums, cut side
up, in neat concentric circles in the tart shell.
4. Bake in a preheated oven at
190ºC for about 40 minutes, until the fruit is soft and the crust is golden
brown. Cool on a wire rack. Garnish with few slivered almonds.
5. Serve with a scoop of
vanilla ice cream.
Serves 6
Tips Cálem Velhotes Tawny or Taylors First Estate
(these port wines go well with chocolates, chocolate cake, fruit salad, fruit
tart and creamy cheese).
I think you are being harsh with yourself on the appearance of this tart. To me it looks just like a homemade tart should do. Perfect aesthetics are often a result of industrial cooking. I would not have thought of it, bur I can imagine in my mind that the combination with port would be just perfect.
ReplyDeleteOhhhhhhh...what a wonderful comment ;-) You just made my day ;-)))))
ReplyDeleteYou should try to make it...plums are in season now, that means they are cheap and are local produce from the Valais.
Both these ports go well with fruit desserts, chocolate cake or a piece of a Cheddar. Prices are attractive too.
Oh plum! Yum! I like the look of the thin pastry too - I'm not fond of overly thick crusts.
ReplyDeleteSo do I ;-))) Thank you for the compliment dear!
Delete