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French Plum Tart

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Preparation info
  • Makes

    3

    servings
    • Difficulty

      Easy

Appears in
A Passion for Desserts

By Emily Luchetti

Published 2003

  • About

French and Italian plums come at the end of summer and beginning of autumn, when other varieties have already disappeared. These plums are dark skinned with a yellow-brown flesh. They have a higher sugar content than earlier types and are more suitable for drying into prunes. Used fresh they are quite different from their dried counterpart. Simply sprinkling a little sugar on top, cooking them inside puff pastry, and serving the tart slightly warm is the best way to bring out their flavor.

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