Tuesday, September 26, 2017

Simplest Plum Tart - Tuesdays with Dorie

The second selection this month for Tuesdays with Dorie is my favourite type of fruit tart - lightly sweetened fruit baked in a tart crust. Its success depends on the quality of the fruit so I made sure to use only the ripest of Italian plums.
I used crushed speculoos cookies to absorb the liquid. They added such a nice subtle spice flavour that complemented the plums so well that I would love to make this tart with a spiced tart shell. Dorie has a recipe for one in another of her books, Baking From My Home To Yours...maybe I'll try that one next time.

Visit here to see more fruit tarts.

4 comments:

  1. Your tart turned out beautifully. I didn't have quite enough plums to entirely fill my tart shell, so it is nowhere near as pretty as yours.

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  2. Yours is so pretty ! I thought I added enough plums but they shrunk a lot when they baked :(

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  3. My Italian plums were not juicy at all so this one did not work for me. I did like the peach tourte. Still enjoyed our fruit month.

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  4. That's a beautiful tart. Ripe Italian plums and speculoos cookies sound like a delicious combination.

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