Monday, September 5, 2011

Plum Tart

This came out exceedingly well. Instead of using the food processor (which I lurv dearly) to make the pastry dough, I went for a manual approach with a pastry cutter. It was a pain and I wasn't entirely sure I was getting the butter down to the right grain size, but what do you know? IT WORKED. It worked better than any other crust I've made in the past, and I've made many. Flour, butter, sugar, salt, ice water and that was it. Perfectly flaky. I'll have to try this out a second and third time to confirm, but in the meantime, I'm enjoying the fruit of my labor.

plum tart, pre-oven

I had some leftover Fig Almond Spread in the fridge from a wine and cheese thing a few months ago. Expensive, but it had been sitting there for a while so I figured that I'd spread the stuff on the bottom of the tart. Worked like a charm. Arranged thin slices of dinosaur and black plums on top and then sprinkled a healthy dose of brown sugar above. Done.

plum tart, shitty photo


plum tart, better photo


  1. You are just increasing your chances of me making you cook for me VERY SOON!

  2. I think we're due for dinner party pretty soon, don't ya think?