Advertisement
Tarte des Alpes
Latticed Plum Tart
- Serves
6–8
- Difficulty
Medium
By Anne Willan
Published 1981
Tarte or ‘tourte’ des Alpes was originally a winter dish, made with fruits – plums, apricots, strawberries, raspberries – that had been dried in the sun; Savoy is the great raspberry producer of France. The fruit should be simmered with sugar to a pulp, then covered with a pastry lattice. Today’s tarts all too often contain jam.
Ingredients
Pie Pastry
| flour |
Method
Make the pie pastry*. Wrap and chill for 30 minutes or until firm.
For the filling: put the plums in a heavy pot with the sugar and water. Bring to a boil and simmer uncovered over a low fire, stirring often, for 50–60 minutes or until very thick and most of the liquid has evaporated. Leave to cool completely. Set the oven at hot (200°C/400°F).
Roll
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe