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Traditional French Plum Tart Recipe
This plum tart recipe features Kirsch, which is used in a lot of French fruit tart recipes. Kirsch also features in some Swiss fondue recipes, cocktails and various dessert recipes. Unlike cherry liqueur or cherry brandy, Kirsch (or kirschwasser as it is also known) is not sweet. It has a slight bitter almond flavor, as well as a subtle cherry taste. If you do not want to use Kirsch in this plum tart recipe, you can simply leave it out. You can use a good quality store-bought pastry for the crust or you could make your own if you prefer.
Choose your favorite plums for this plum tart recipe. Plums are native to America, Asia, and Europe. Most plums in the United States are the red or yellow Japanese varieties. European plums are purple or blue. Quetsche are big, oval plums with yellow flesh and dark purple skin. Mirabelle plums are small, orange, or yellow, and have orange-yellow flesh, and Reine Claude are round, firm, sweet and green. You can use any of these varieties. The plums you choose should be ripe but not too squishy or soft.
This open-faced plum tart is very simple to make. First of all you need to make the plum filling and then you need to bake it. Make this plum tart in advance because it is best served cold and you need to give it enough chilling time. If you fancy doing something a bit different, you can try making this with peaches, nectarines or a combination of these with plums.
Juicy Plum Tart
Ingredients -
2 tablespoons Kirsch
2 lbs plums
½ cup white sugar
1 cup milk
2 tablespoons melted butter
⅓ cup flour
1 egg
1 uncooked pie shell
Preparation:
Preheat the oven to 400 degrees F.
Fit the pie shell into a 10 inch tart pan and use a fork to prick the bottom a few times.
Wash the plums and halve them. Remove the pits.
Put them skin side up in the tart shell and sprinkle 2 tablespoons of the sugar over them.
Beat the remaining sugar with the egg.
Stir in the flour and mix well.
Stir in the butter, Kirsch, and milk.
Pour this mixture over the plums.
Bake for 45 minutes.
Let the plum tart cool completely and serve cold.
(Serves 6)
Wine Suggestion:
Wine Suggestion for Plum Tart Recipe
Orange Muscat is a dessert wine made in California and Australia, amongst other places. This rich, sweet California wine has floral aromas which are reminiscent of orange blossoms and tangerine. Orange Muscat suits most fruit-based desserts. Try the Renwood Winery's 2005 Orange Muscat.
Photo Description:
Plum tart is a typical French dessert and, although many tart recipes are served hot or warm, this one is particularly nice served cold. You can serve some custard, whipped cream or vanilla ice cream, or simply serve this plum tart recipe as it is. This makes a lovely mid-afternoon snack with a cold drink, or a great dessert after any kind of entree. You can buy readymade plum tarts but you could never find one as fresh-tasting and delicious as this easy plum tart recipe. You can see how juicy and flavorful it looks in the picture.
Tips for Perfect Fruit Tart Recipes
Fruit tarts are very simple to make, whether you want to make an apple tart, a plum tart recipe, or another variation. Apples often feature in tarts and pies because they are high in pectin which means they can be cooked without turning to liquid. The pectin thickens the apple mixture. Blackberries and blueberries are nice, and can be used along with apples.
In fact, you can combine various kinds of fruit to make a mixed fruit tart recipe. This might be a nice idea if you have some raspberries, plums, and apples to use up. You could make an apple, raspberry and plum tart recipe, or you could mix and match any other kinds of fruit in your tasty recipes for tarts.
Canned cherries are good, as are pitted fresh ones. If you want to make a tart recipe with peaches, you should peel them first. The easiest way to do this is to slice a cross in the bottom and then plunge them into boiling water, a couple at a time. The skin will start coming off almost immediately. You can then take it off easily with a knife.
Because peaches are very juicy, so you might want to let the prepared peaches sit with some sugar before you make the filling for your peach tart. This intensifies the peach flavor and also sucks out some of the excess juice. Too much juice will result in a soggy tart recipe.
How to Thicken Your Fruit Tart Recipe Filling
Cornstarch is a great choice for your fruit tarts because it gives a smooth texture and does not impart its own flavor to the tart. Also, it does not thin when you reheat the tart. Cornstarch thickens twice as well as flour but it does not work if your tart is high in acidity (if you are using cherries or blueberries, for example) or if you freeze the tart at any point because it loses its thickening power when stored for a long time or frozen.
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