Rustic plum tart from Pure Dessert: True Flavors, Inspiring Ingredients, and Simple Recipes by Alice Medrich

  • store-cupboard ingredients
  • plums

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

  • LVautier on January 31, 2012

    This is a good recipe to practice because it works well with other fruits and after doing a few times it becomes something that you can put together in less time than it takes to heat the oven. It did take a bit of practice to be able to press out the dough evenly and thinly. From memory I think I had to moisten my hands to keep the dough from sticking to my hands. I might try sprinkling it with almond flour next time. I should note that my husband loves this VERY over baked - to the point that it is actually difficult to cut with a fork. The butter I was using ( lurpak) is higher in butter fat than american butter. When I accidentally over baked it the crust caramelized creating a flavor that he loved.

  • PatriciaScarpin on June 03, 2011

    A breeze to make (no chilling of the dough, no blind baking) and absolutely delicious. Looks beautiful too!

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