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Tuesdays with Dorie (Baking Chez Moi): Simplest Plum Tart

Simplest Plum Tart from Baking Chez Moi on eatlivetravelwrite.comThis week, the Tuesdays with Dorie recipe from Baking Chez Moi is one I really wanted to love but I had a few issues with it (I think).

I mean, what’s not to love – Dorie’s sweet tart dough, cookie crumbs and slow cooked plums – sounds amazing doesn’t it? And it did TASTE amazing and it looked pretty good, but to me it didn’t feel like I’d made this correctly. The plums, although they cooked down, never quite “bonded” with the cookie crumbs underneath (you place them directly on the crumbs) and when you cut it, it all kind of fell apart. Add this to the fact that the sugar you sprinkle on top of the plums halfway through the bake never quite melted and caramelized (you can see it peeking through the plums in the photo) and you have a super tasting dessert but one that didn’t look *quite* like I think it was supposed to (also, in an attempt to caramelize that sugar, I popped this under the broiler for a minute or two and everything got *slightly* singed…). I wondered about roasting the plums separately for 30 minutes before popping them on the biscuit crumb base and then baking for 30 minutes so that they might “sit” better? Also, though my plums were “snug” in the tart shell before they baked, they shrunk a lot – I clearly needed many more than I put in to account for this.

Then again, I’m in the middle of a big round of edits on my own book and may be questioning myself unnecessarily. Because the night I served this was our annual street party and I made a few of my neighbours taste this before I popped it on the potluck table. It nearly didn’t make it to the communal table because it tasted so good. Moral of the tale? Serve imperfect-looking desserts in the dark 😉

Get the recipe for Dorie Greenspan’s Simplest Plum Tart on p 153 of Baking Chez Moi.

Baking Chez Moi Cover

 

 

Tuesdays with Dorie participants don’t publish the recipes on our blogs, so you’re encouraged to purchase Baking Chez Moi for yourself which you can do on Amazon (this link should bring you to the Amazon store in your country) or for free worldwide shipping, buy from The Book Depository. Then join us, baking our way through the book!

 

 

 

Please note: This post contains product links from Amazon and The Book Depository which are affiliate links, meaning if you click over and purchase something, I will receive a very small percentage of the purchase price (at no extra cost to you) which goes towards maintaining eat. live. travel. write. Thank you in advance!

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5 Responses to Tuesdays with Dorie (Baking Chez Moi): Simplest Plum Tart

  1. Cakelaw September 26, 2017 at 07:35 #

    Hi Mardi, mine was exactly like yours – the components didn’t seem to meld. However, it tasted fine – just not my favourite. I would have liked a frangipane or the like to bind it all together.

  2. Zosia September 26, 2017 at 18:02 #

    The fruit did shrink quite a bit during baking but as you said, it tasted amazing.

  3. Geoff September 26, 2017 at 18:57 #

    “Serve imperfect desserts in the dark.” Wonderful.

  4. Diane Zwang September 26, 2017 at 19:37 #

    This recipe did not work for me either. I think that kind of plum is not juicy and just sits there. My sugar did not melt either. Oh, well I loved the peach tourte.

  5. Summer September 26, 2017 at 21:38 #

    I made this recipe too and I thought I’d done something wrong because there were no juices for the cookie crumbs to catch. Oh well!

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