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Here we mostly eat fruit in season locally. Better flavour, more eco-friendly and it’s another way of enjoying the change of seasons.
In normandy we are now in the season for the smallish purple blue plums called Quetsches. They are nice eaten off the tree, but to my mind they are best in a tart. Some like the tart with a cream base on the pastry, I prefer the simplest way, just pastry, sugar and the fruit.
Individually for dinner parties, large and round for family meals, or long and chic for special moments, this recipe is quick and easy and sure to please.
To make the perfect tarte aux quetsches, simply roll out your favourite pastry and fit to whichever mould you choose to use. Cover with baking or waxed paper, and weigh the paper down with baking beans, then pop in to the oven to bake blind, or pre-bake for about 15 minutes. Remove the paper and bake for a further 5 minutes until the base is very slightly golden.
While the pastry is cooking, cut the plums in half and remove the stones. You need enough plums to cover the pastry in a generous layer of fruit.
Remove the pastry base form the oven and sprinkle with sugar. Some people add a little ground almond at this stage. Lay the plums carefully overlapping the fruit pieces. Sprinkle with more sugar.
Bake in a hot oven, around 190° until the pastry is well cooked and the fruit is well tender, and looks slightly shrivelled.
A Quetsche plum tart is a favourite dessert here, served just warm with a pouring of creme anglaise. Yummy![blank]
19 comments
If you want to bring over a slice I'll make tea. Just saying….. 🙂
Yummy! Your flower arrangements and baking are the best!
Gnam,gnam,che bontà devono essere questi meravigliosi dolci!!
Bye bye
Daniela-Ialy
Just got back from Evreux with a bag of said plums, so I shall make your tart! Thank you.
What a funny coincidence! I bought plums, just yesterday, to make a plum tart, today!!! My first plum tart…. =]
xxo
Sounds yummy. Such an quick and easy treat. – Tonya
looks delish!
Oh Sharon! The plum season is far away already, usually end July in the Hungarian Plain. I generally make a yeast dough then I do not have to blind bake just richly place the plums and lightly sugar them.they get caramelized during the baking.The sort of the right plums is called in hungarian " I do not know" "nem tudom szilva"having a special flavour and smell, maily used for the famous hungarian palinka.Dorka http://www.dorottyaudvar.co.hu
Oh yes; time to make fruit tarts now. Love 'em!
Your tart looks delicious, and the branch of Plums… Stunning!
Ciao for now…
Beautiful! You know I love tarts….I made a plum cake this week from the New York Times, and it was lovely.
xo
Those tarts look delicious, but I am wondering if the quetsches are a French variety of plum or are they the same as our UK damsons? Either way they're scrummy!
Those look so delicious and I cannot wait to try this recipe out. I love plums and the memory of them takes me straight back to my childhood, Maureen
Sharon,
I think you should do a cooking show! Honestly, the foods you create are works of art and this is just another one…almost to beautiful to eat! YUM! 🙂
Yummy…hot plum tart out of the oven with creme anglaise. Perfect dessert on a cool fall evening out on the deck. I know what's for dessert at my house tonight.
Thanks Sharon.
Beautiful tart. I can almost smell it from here.
Very mouth-watering tart. I love how you make it. The photos are stunning cause it makes me want to eat. Thanks for posting. God bless.
send gift to uk
Your pictures are fabulous!
[…] Another wonderful summer dish is this plum tart. […]