With the addition of a dessert spoonful of sugar and a few drops of vanilla, and with the cheese omitted, the savoury custard in my previous post became a filling for this plum tart.
The pastry included 150g flour; 75g of butter, cubed and rubbed in; another dessert spoonful of sugar, stirred in; and a few teaspoons of water to bind it. As usual, lacking the skill and patience for pastry-rolling, I shoved the dough into the lightly greased (with sunflower oil) tin, and worked it into place by hand.
I baked the pastry blind for about 20 minutes at gas 6/200C, until it was firm. (I took a risk in not weighing it down with foil topped by baking beans; it didn’t buckle.) I spread halved and pitted plums over the surface, scattered sugar over them, poured the sweetened custard on top, and baked the tart at gas mark 3/170C for 30 minutes.
I don’t believe the pastry would have improved with rolling. It was crisp and buttery.
This was much simpler, and just as good, as the tart in the recipe below. Also, I no longer include salt in the pastry mix, believing that it encourages the development of gluten.
The pastry included 150g flour; 75g of butter, cubed and rubbed in; another dessert spoonful of sugar, stirred in; and a few teaspoons of water to bind it. As usual, lacking the skill and patience for pastry-rolling, I shoved the dough into the lightly greased (with sunflower oil) tin, and worked it into place by hand.
I baked the pastry blind for about 20 minutes at gas 6/200C, until it was firm. (I took a risk in not weighing it down with foil topped by baking beans; it didn’t buckle.) I spread halved and pitted plums over the surface, scattered sugar over them, poured the sweetened custard on top, and baked the tart at gas mark 3/170C for 30 minutes.
I don’t believe the pastry would have improved with rolling. It was crisp and buttery.
This was much simpler, and just as good, as the tart in the recipe below. Also, I no longer include salt in the pastry mix, believing that it encourages the development of gluten.
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