Autumnal plum tart
I´m confused. The calendar tells me it´s oficially autum, has been for some weeks, in fact. My favourite fruit stall at the market has attractively arranged piles of pumpkins and cabbages and the first oranges and clementines.
But there´s no rain. No wild west wing, no long dark afternoons, no falling leaves. They´re not even yellow. What to do?
I jumped the gun last week and made some beef stew, and it was very nice and beefy and warming, but as it was warm already, the potatoes and salad were a bigger hit.
The plum tart proved more popular. It´s definitely autumnal, but fruity and sweet and not heavy. There are still plums going around, although they´re not the luscious jammy ones of a few weeks back. So it makes more sense to cook them. Anyway, this recipe can be used with many other fruits, so don´t despise those bedraggled peaches and nectarines.
It´s a very simple and easy recipe, taken from Trish Deseine´s "Food for friends". All you do is line a tart mold with sweet shortcrust pastry ( I use the recipe from the Thermomix sect book, which gives enough for two 23 cm. bases, but please proceed with your favourite literature).
It needs no blind baking or other flim flammy stuff. While the dough rests in the fridge you stone the plums. If they are sweet and juicy you´ll eat some, and it may take you a while to set aside enough of them, but you´ll get there eventually.
As the oven heats up you´ll arrange the plum halves, cut side down. I´d tell you to do this in a nice pattern, but who am I kidding?
The plums are then dotted with butter and sprinkled with sugar (amount depending on sweetness of said plums) and you´ll know when the tart is done by the golden look of the pastry rim and the heavenly smell wafting through the house. I strongly advise leaving the kitchen door open while making this. The plums will have collapsed a little, and their juice will have made some of the pastry soggy but in a good way. Serve lukewarm with greek yogurt in this weather, or cream later on.