I had a couple of very ripe peaches on the counter and decided to use them as my border. You can see how neatly I placed my plums.Not so much. Now carefully place your plums onto the tart if you want to make a pretty pattern or dump your plums onto the tart if you don't, spreading them out to cover the dough with the plums overlapping slightly. Your personal sweet tooth may also want more or less sugar. As I said, my plums were very sweet, I used a small amount of sugar. The plums are so sweet and tasty I wanted to keep them as pure as possible, so I mixed a bit of sugar and pumpkin spice together and gently tossed a couple of tablespoons with the plums, taste, yum.īecause the sweetness of the plums may vary, and you might need to use a different plum than I did, use the amount of sugar in the recipe as a guide, not an exact. ![]() Using well-floured fingers is key to getting this into the tart pan and spread out. My crust was soft and very sticky, but I thought exactly what I wanted. Modified, because I did use a bit of leavening which is not generally used in a shortcrust, and an egg which can (in the French presentation) be used. The crust of the tartįor my tart, I wanted a crust, that was buttery, flaky yet not a cracker or pie-like, with a tender bite. Well, perhaps then I should call it a German Plum Tart. I figured they much have been one and the same as the plums I had growing in the backyard, so. I remember when I was living with my Oma in Germany and she made a wonderful tart with some small plums. These plums are extremely sweet but don't have a lot of juice. The skinny on the plums used to make this tart I'd let them sit on the tree, ripen, fall to the ground, rake them up and toss them in compost. I never really did anything with them as they are quite small in size. I didn't really know what type of plum they were so each year these plums would grow. Plum orchards are not as prominent anymore, perhaps because of the prune, or "dried plum" as the California Prune Board tried unsuccessfully to name it, fell out of favor with American diets (it's still a wonderful dietary choice IMHO) but I happen to have a French plum tree in my backyard. While Sonoma County has many vineyards and also makes world-class wines, it still has a rich abundance of orchards producing some of the best apples and pears around. Ton for ton, $$ to $$, it only makes sense. In the Napa Valley, almost all of the orchards have been converted into wine-growing vineyards. French plums, also known as Italian or Sugarplums dotted the landscape in huge orchards. ![]() But much of the land was covered in plum trees. Apple, peach, apricot, pear, and nut trees grew in abundance. Martine currently resides in Pennsylvania with her husband who, along with her NYC-based daughter, are regular and willing subjects for her travel and culinary adventures."An easy quick shortcrust combines with fresh seasonal fruit to make this delicious French Plum Tart" The making of French Plum Tartīefore the Napa and Sonoma valleys became famous for their vineyards of grapes and world-class wines, they were agricultural giants of a different kind. President of the Alliance Française of Doylestown, PA. She has escorted travel groups throughout Europe and Latin America over the past 25+ years and for the past 5 years has focused on creating unique gourmet experiences for her clients in Provence. Born in France and fluent in 5 languages, Martine has travelled to more than 50 countries across 5 continents. ![]() She has decades of cooking experience gained through formal and informal cooking courses in the United States, France and Italy. Martine’s background and experience are as wide-ranging as her interests. Creating unforgettable memories, Martine serves as the escort for all Goût et Voyage culinary travel adventures and serves as chef de cuisine for customized cooking classes at home in Bucks County, PA. Goût et Voyage, LLC was founded by Martine Bertin-Peterson to bring together her lifetime passions of travel, cooking and culture.
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