by Culinista Annouchka
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A&M's Testing Notes:
Expand CollapseCulinista Annouchka's Notes:
1 quantity french pastry dough, or your favorite tart shell Ask a question about this ingredient
2 to 3 cups Italian plums (quetsches), halved and pitted Ask a question about this ingredient
3 tablespoons lemon juice Ask a question about this ingredient
2 tablespoons brown sugar Ask a question about this ingredient
1/2 pinch cinnamon Ask a question about this ingredient
1 egg Ask a question about this ingredient
1/2 cup heavy cream Ask a question about this ingredient
1/3 cup cane sugar (or more if you like your tart sweeter) Ask a question about this ingredient
1 teaspoon vanilla extract Ask a question about this ingredient
Preheat the oven to 375-400 degrees (depending on your oven). Place the dough in a buttered pie dish.
Ask a question about this stepIn a bowl combine the plums, lemon juice, sugar and cinnamon and combine for 5 to 10 minutes. Arrange the plums on top of the dough and put in the oven for 15 to 20 minutes.
Ask a question about this stepWhile the plums are baking, whisk the egg, the cream, the sugar and the vanilla in a bowl until combined and pale yellow.
Ask a question about this stepTake the pie out of the oven and pour the egg and cream mixture on top of the plums. Place in the oven and bake for another 20 to 25 minutes, until the cream mixture has set and the fruit is bubbling. Let rest for a few hours or over night.
Ask a question about this stepThank you!!
This looks beautiful. I wanted to submit a tart recipe too - but I thought we could submit only double crusted pies to this category? Will appreciate it if someone could clarify. Thanks!
Good question, I actually have no idea...but I'm french so pie = tarte!
Thank you WinnieAb (or I should say, my mother thanks you....)
Lovely. This is the same kind of wonderful plum tart I have been so taken with! This is really similar to the German version I am working with, too. There is just something about that luscious cream filling. I have tried this with yogurt to substitute for cream; it's good, but not the same as this!
Yes my aunt has also made a version with yogurt, but it's hard to beat the cream!
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Gorgeous!