plum tarte tartin
16 Apr 2012
I know it sounds ridiculous, but until recently I'd never made or eaten a tarte tartin. The latest issue of Donna Hay magazine had a whole feature devoted to tarte tartin so during the easter break I gave it a go.
As it was Passover I couldn't use puff pastry so I used my Passover shortcrust pastry instead. It was dry and crumbly but I managed to cover the plums. I figured as the pastry would eventually be upside down, it wouldn't matter too much if there were cracks in it.
Now these plum tarte tartins weren't the prettiest dish I've ever made but boy were they tasty.
I've been really busy this past week, so I've not had time to write out the recipe for you but it's based on this one from the Donna Hay website. Instead of strawberries, you use halved plums which are placed in the base of texas muffin tins then topped with pastry and baked until the pastry is golden.
As they're so easy to make I can see tart tartins will be a regular fixture on my winter menu.
I hope you all had great weekends. See you again on Wednesday,
Jillian
As it was Passover I couldn't use puff pastry so I used my Passover shortcrust pastry instead. It was dry and crumbly but I managed to cover the plums. I figured as the pastry would eventually be upside down, it wouldn't matter too much if there were cracks in it.
Now these plum tarte tartins weren't the prettiest dish I've ever made but boy were they tasty.
I've been really busy this past week, so I've not had time to write out the recipe for you but it's based on this one from the Donna Hay website. Instead of strawberries, you use halved plums which are placed in the base of texas muffin tins then topped with pastry and baked until the pastry is golden.
As they're so easy to make I can see tart tartins will be a regular fixture on my winter menu.
I hope you all had great weekends. See you again on Wednesday,
Jillian