Simplest plum tart from Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere (page 153) by Dorie Greenspan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Zosia on October 23, 2016

    This is my favourite type of fruit tart - fruit baked in a tart crust - but its success depends on the quality of the fruit and my plums were a little underripe, quite sour bordering on bitter. The speculoos crumbs that absorbed the liquid added a subtle spice flavour. Edited to add: I made this a second time with ripe fruit (2017) - delicious!

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