While the pie crust is baking, heat a small skillet over medium heat.Once you remove the crust, do NOT shut off the oven. Puncture the crust with a fork, and bake for 5 minutes. Place dough on a sheet pan, and roll out the pie crust out in a circular pattern.Thinly slice the mint into strips or small bits by rolling each leaf and then cutting.If you did not purchase crumbled feta cheese, crumble the feta by spearing it with a fork.Core and thinly slice the plums into slices.Serve warm with vanilla ice cream, real whipped cream, or by itself.For best results try and bake in the middle of the oven on the center wire rack.Other stone fruit such as cherries will not work. If you do not have fresh plums, fresh nectarines or peaches might work (I have not tried it). Thin slices and a fan pattern works well. How you line the plum slices up on the crust is up to you.Those juicy plums need to be stiff enough to remove the stones and slice. Use ripe plum, but not over-ripe fruit. Remove the skin from the plums while warm, but you will find it easier to slice the plums when they are cool. If you prefer to peel them (much of the bitterness in a plum comes from the outer skin), go for it! If you find it easier, heat hot water on the stove until boiling, submerge the plums for 1-2 minutes, and quickly plunge into an ice water bather. If you prefer, you can toast the walnuts in the oven. If you prefer to make your own tart crust, use this easy pie crust dough recipe to make a delicious crust that is perfect for this plum tart recipe.For my UK and Australian friends: confectioners’ sugar is icing sugar (powdered sugar, 10x). To add additional sweetness to the dish, sprinkle with confectioners’ sugar after baking.Tips and variations for making this Easy Plum Tart Recipe:
0 Comments
Leave a Reply. |