French plum tart movie#
French plum tart skin#
French plum tart plus#

If the dough seems a little dry, mix in a little ice-cold water, 1 or 2 teaspoons at a time, until the dough does come together.ġIn a medium bowl, combine the flour and salt.ĢMake a well in the centre, add the diced butter and egg, and blend them into the flour using a pastry blender or two knives, until you’re able to gather the dough into a ball.ģIf the dough seems a little dry, mix in a little ice-cold water, 1 or 2 teaspoons at a time, until the dough comes together.ġTip the dough onto a clean work surface and knead lightly for a few seconds. Process for 10 seconds, until you get a bread crumb-like consistency.ĢAdd the egg and process for a few more seconds, until the dough comes together into a ball.

7 tablespoons (100g) cold unsalted butter, dicedġ In a food processor, combine the flour, salt, and butter.

French plum tart plus#

7 oz (200g) all-purpose flour (about 1½ cups), plus more for rolling.

However, let me make a case for homemade pâte brisée, the little black dress of pastry, which truly comes together in minutes and elevates baked goods in a way you would not think possible. Let me dispel a myth: French cooks use store-bought crusts, as evidenced by the many options offered in even the smallest Paris supermarkets. Makes: enough to line one 10- to 12-inch (25 to 30cm) tart or quiche pan You can also use frozen plums straight from the freezer, without thawing. I like to use a mix of two or three varieties of plums, if available. If you don’t have one, the next best thing is a metal tart pan without a removable bottom. Metal conducts heat best, and you can expose the sides of the tart in the final baking phase for optimal, Petits Mitrons-like caramelisation. I recommend a metal tart pan with a removable bottom. Return to the oven until darkly caramelised, 5 to 10 minutes.

Using a pastry brush and the strained apricot jam, glaze the sides of the tart, outside and in, and the top of the fruit. Strain through a fine-mesh sieve into a bowl to remove pieces of skin.ĥRemove the tart from the oven (but leave the oven on). Bake for 20 minutes.ĤWhile the tart is baking, in a small saucepan, heat the apricot jam over low heat.

French plum tart skin#

Arrange the plums skin side down on the dough in a circular pattern, starting from the outside, overlapping slightly the plums will shrink slightly as they bake.

If your plums are very small (1-inch/2.5cm), just leave them as halves otherwise cut them into quarters or sixths. (If your oven has a mode where the heat comes primarily from the bottom heating element, use this it will foster a deeper caramelisation of the crust.)ģHalve and pit the plums.

Let rest for 30 minutes in the refrigerator.ĢPreheat the oven to 425☏ (220☌). Roll out the pâte brisée and line the pan with it, trimming the excess with a roll of the pin.

1¾ pounds (800g) just-ripe, small plums (see Note)ġGrease a 10-inch (25cm) metal tart pan with a removable bottom (see Note) with the butter, and sprinkle the bottom and sides evenly with the sugar.

That said, it can be made with any combination of seasonal fruits: berries, figs, cherries, stone fruits, apples, pears. I like to make this tart in late summer to show off the rainbow range of French plums: purple quetsches, green reines-claudes, yellow mirabelles. The secret to this crust is a closely guarded one, but I created a copycat recipe. Even more irresistible than the fruits is the sugar-studded, heavily caramelised, crunchy rim. The pink-and-blue pastry shop has stopped passers-by in their tracks since 1982 with its display of fruit tarts arranged on round cooling racks, seemingly straight out of a French grandmother’s oven: perfectly imperfect, with jagged edges and simple patterns of seasonal fruits you would swear were picked from a garden in the back. I showcase it on my tasting tours of Montmartre, and always pause at Les Petits Mitrons (The Baker’s Apprentices). It is hard to imagine a more charming market street, complete with a cheesemonger, a butcher’s shop, a fish stall, a spice vendor, a charcuterie, a rôtisserie, and more speciality shops than you can shake a baguette at.

French plum tart movie#

You may know rue Lepic from the movie Amélie.