Add some sugar and vanilla, and this is literally a 5-ingredient tart! I had some frozen puff pastry from Grand Central Bakery on hand, which was PLENTIFUL. Add sugar and ginger while whisking and then whisk in cream until just blended and. This recipe was thrown together based on one criteria, which is a frequent one around here: what's in the fridge? What can I use up? Frozen puff pastry, cream cheese, and the plums. While tart is baking, place egg and yolks in a bowl and whisk until smooth. Transfer the frangipane to the tart shell and spread into an even layer with an offset spatula. Halve and pit 4 to 5 medium plums, Cut into 1/2-inch thick slices.and slice 4-5 medium plums into 1/2 inch slices. Roll the rectangle onto pin unroll over form let extra dough hang over edge. Transfer to a medium bowl, cover with plastic wrap, and refrigerate until ready to use. Step 2 On a clean work surface, roll out pate sucree to a 7 1/2-by-17-inch rectangle, about 1/8 inch thick. Add 1 cup all-purpose flour and 1/3 cup cornmeal. I love them! But we picked so many that I couldn't just eat them in one sitting, so: plum tart. Line a baking sheet with parchment paper, and set a 4 1/2-by-14-inch bottomless tart form on top. I could eat plums until I explode - it really is difficult to stop because they are so damn good. These plums came from my Mama's plum trees, which were PLENTIFUL this year (yay!). A few trees are changing, but nothing major yet. 1 pinch salt 3/4 cup sugar 1/2 cup unsalted butter, at room temperature 2 large eggs 10 to 12 Italian prune plums, pitted and halved lengthwise 1 pinch Turbinado sugar and ground cinnamon for sprinkling Directions Heat the oven to 350° F. It's downright chilly here in the mornings - making for a less-sweaty entrance to work, but it still heats up to 80 and is GORGEOUS in the evenings.
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