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Tarte des Alpes
Latticed Plum Tart
Preparation info
- Serves
6–8
- Difficulty
Medium
Appears in
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