Cookaholics Bulletin Board

Summer fruits are here and I'm one happy camper. I purchased 8 4 1/2" non-stick tart pans from a consignment store for $5! I have fond memories of eating fruit tarts made in New York City from Veniero's Bakery on the lower east side. Does anyone have a good recipe? I believe the pastry cream is the key to a good fruit tart and also pate sucree of course. Thanks!

Lu

Lu, I love fruit tarts as well. In addition to the shell and pastry cream, the other keys to me are lining the shell with with white chocolate to prevent it from getting soggy, and brushing the fruit with melted apricot preserves (strained) to keep the fruit fresh and shiny. I'd be happy to share a pate sucree recipe as well as pastry cream, if you like.

Amy

Thanks so much Amy. I never thought to line the pate sucree with white chocolate...interesting...should I basically melt white chocolate and brush it on the crust? Would appreciate your recipe. Did you ever try the tarts at Veniero's while living in NYC? The service is lousy but the baked goods are yummy.

Lu

Lu,
My mother-in-law makes this plum tart that I am in love with and make it when the plums come out. I like to serve it with a mascarpone/whipped cream mix. The crust is more of a short bread and it doesn't get soggy at all. It is not the world's most detailed recipe. I make it in a large tart pan with removable bottom rather than 2 pie plates. I promise you, it is more than the sum of its parts.

Lilli’s Plum Torte
2 cups flour
½ Sugar
½ lb. Butter (230 gm)
Pinch Salt
Italian Plums (can use frozen)
Cream butter and sugar. Add flour. Chill about 30 minutes. Cut plums (lots) in half and cut each half about halfway down (looks like a tulip). Roll dough into 2 pie plates and top with ¼ ground nuts or bread crumbs. Arrange plum halves in a circular pattern and bake at 375 (190) for about 30 minutes. If plums start to burn, cover with aluminum foil. Sprinkle hot torte with mixed cinnamon and powdered sugar.

Notes:
Serve with Mascarpone Cream.

Categories:
Fruit, Simple, Tarts
Keywords:
Fruit Tart Easy


Source

Lilli and Oma Ella

Mary
thanks for the plum tart recipe....I have an Italian Plum tree and am
always looking for something other than jam to make with the harvest (small harvest because it is a minature tree).
This reads delish
ilene

And pretty too I'm betting. Lovely for dinner guests!

Laurie

Thanks Mary...a plum tree...would love to have one of those in my backyard...I have a lot of papaya trees in my yard but I don't like papayas...I'll eat every fruit but papaya...go figure...

Lu

A plum tart sounds soooo good right now...

Lu, temper the chocolate (just use your microwave...let me know if you want instructions on that). Most pastry cream recipes are pretty similar...I'll dig out the one I use most often when I have a chance. Just make sure you cook it enough, that is where most pastry creams fail, and become runny.

Amy

Our neighbor has a row of plum trees that are abou 3 yrs old. First year, nothing. Second year, a few but not too many. This year they're all loaded and he says to come over and help myself whenever I want. Can't wait. Don't know what kind they are but they are small and turn very dark purple. Nice & sweet, too. I see a tart in my future.
fitzie

That is just what you need Fitzie. It is a pretty tart and just snipping about halfway through from the pointy end is very impressive. I bet this would be good with apricots too. I would also like to try another fruit tart as I did buy that big old tart pan.

Mary