Choose fresh and ripe plums for a perfect plum tart. Prepare a buttery and crunchy shortcrust pastry shell in advance. Arrange the prunes in a pattern and glaze with egg whites before cooking. Place a tray under the tart to catch any juice.
The beautiful hue of plums is one of the many appeals of a freshly baked plum tart. The key ingredient in a plum tart is certainly the plums, so you need to choose the freshest and ripest. This is not always the easiest feat to accomplish. The suggested way is to buy more plums than you need and, once washed and sliced, taste the pieces of each before making a choice on which one to use. In addition to perfect plums, getting a light, flaky shell is the key to a successful plum tart.
The secret to the shortcrust pastry shell for plum pie is to have one that is both buttery and crunchy. It’s also a good idea to prepare the pasta dough a day in advance. Also, many novice bakers find this relieves some stress.
If you cannot make the crust dough in advance, always let the crust dough rest in the refrigerator for at least one hour after making and before using. Shape the dough into a ball and cover tightly with plastic wrap. Covering it with plastic wrap will ensure that no air gets into the dough and it doesn’t dry out.
Evenly cut the prunes for the tart. While it is more common for a tart to feature a distinctive design, the fruit can be spread out in a concentric pattern or spread out without thought to its design. How the fruit is placed simply depends on the person making the plum tart.
Once the prunes have been arranged in the precooked pastry shell, gently pat the egg whites onto the prunes once they have been spread over the precooked pastry shell with a baking brush. This will help create a glaze on the plums and ensure a more even cooking process. This will help the plums color evenly as they cook.
To avoid having to do a big oven cleaning, place a tray under which the plum tart will be placed in the oven after the pastry shell is cooked. Ripe plums often lose quite a bit of juice during the cooking process. Keep in mind that the pan should not be placed in the oven while the conch is cooking. Otherwise it will tend not to cook as quickly as it should. An evenly cooked plum tart is a beauty to behold.
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