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.


  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.

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

  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.

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


Thank you for visiting. I'd love to hear from you.