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A fragile paste and caramelized fruits … This week is going to taste, melting and fruit plum tart.
Round or elongated, fleshy or unpublished, purple or golden clothes … The small treasures of the season, plums return to mid-September. Summer fruits that decrease more than 2,000 varieties around the world, 13 of which would be French. Like the best of our kiosks. Tagin-Claude, pink fruit with green and solid body, Mirabelle, small gold plums with fine perfume and quatsch, which reveals the orange yellow body. Ideal diversity to make colorful pies.
It all starts with the preparation of a short dough. The secret of his success. Don’t work with excess. Really, fat is quick to melt quickly, the dough makes it difficult to handle and fragile. To properly manage it is necessary to be patient and put it in a refrigerator for at least 2 hours. Once spread, just draw it to the plum with a spray in the whole oven in the whole oven. Something to get a stunning color pie, ideal for this week’s snack.
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Plum pie recipe
Ingredients:
For the dough
For a garnish
Steps:
Making dough
Pre-release butter in the refrigerator to make it soft. Pour the flour in a bowl with salt pinch, embed the butter pieces, working with your fingers and adding a little water (3 to 5 CL). Put the dough into the ball, wrap it in the film. Let it be seated for at least 2 hours.
Preparation of pie
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Wash and dry the plum, open them in half, pit them. Light the oven with 210 ° C (7). Butter is mildew, shake the flour to remove it from removing the flour. Spread the dough, draw the mold, press the bottom from the bottom using the fork, sprinkle with brown sugar, put the fruit at the bottom and below.
Dinner
Bake, cook for 45 minutes to cook, watching cooking. Fruits make juice that can be with sugar.
Source: Le Figaro
