Summer Plum Tart
From decobabe 16 years ago
- 25 minutes to make
- Serves 6
A perfect summer dessert when the prune plums are ripe in August and September.
Ingredients
- Bought pasta frolla or homemade from my recipe page shopping list
- goat cheese (chevre) the soft variety shopping list
- prune plums the bluish oval ones shopping list
- grated lemon peel, fresh, from 1/2 to 1 lemon shopping list
- sugar shopping list
- heavy cream shopping list
How to make it
- Preheat the oven to 180°C or 375°F
- Lay the pastry into a tart or pie pan and trim to fit, leaving about 3/4" border. Fold the border under and flute the edge.
- Spread soft goat cheese onto the bottom of the pastry shell.
- Sprinkle the grated lemon peel over the cheese.
- Split washed and dried plums lengthwise, remove the pit and lay them cut side down in a pattern on the goat cheese.
- Lightly sprinkle sugar over the top.
- Put the tart into the oven and bake for 25 minutes, until the pastry is baked and the plums softened.
- Allow to cool to just warm, then pour a bit of heavy cream over the plums, allowing it to pool thinly around them.
- Serve with a pitcher of cream.
- This only takes 5 prep minutes if you buy the crust, 15 if you make it.
People Who Like This Dish 5
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