This cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Necessary". The cookie is used to store the user consent for the cookies in the category "Other. The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional". The cookie is used to store the user consent for the cookies in the category "Analytics". These cookies ensure basic functionalities and security features of the website, anonymously. Necessary cookies are absolutely essential for the website to function properly. ![]() There's no shame in buying puff pastry from your grocery store, so let's just take the judgement off the table right not. And yes, I know homemade puff pastry is awesome but I was looking for a time-saving option. ![]() Since I use store-bought puff pastry, there really isn't a whole lot of work involved. This plum tart is a great option if you're looking for a last minute dessert. Then I got way behind (summer tends to do that) and decided to go simple instead. Win-win, right? When I bought a bag of plum recently, I had a lot of elaborate ideas of what I would create. My youngest loves them and I enjoy baking with them. I'm always exited when stone fruit season rolls around. It's also ridiculously easy to make which is always a win in my kitchen. If you're looking for a tasty recipe that is both beautiful and incredibly simple, this puff pastry plum tart is for you. Slice into wedges and look for treasures to share.Jump to Recipe Print Recipe Jump to Recipe With only five simple ingredients, this puff pastry plum tart can be thrown together within minutes! Bake for 25-30 minutes until crust is lightly browned. Remove crust from oven, slather with a thick coating of jam, and top with lattice or shapes (above look is simply strips one way, turn pan, more strips at diagonal). Bake for 10 minutes while you do the lattice. Once crust is formed in pan, prick with fork. ![]() On parchment or pasty marble or lightly floured surface, roll out dough to fit your tart pan – leave enough to do bottom and form sides. Add cinnamon, roll into ball, and wrap in towel. Add the egg yolks and knead them in by hand. Work the flour and sugars into the butter by hand, pinching and pressing. Note: This makes one large tart, but you could cut the recipe in half easily, or make 2 tarts… Italian Plum Tart (Crostata alla Confettura di Prugne) I’ve been doing some treasure-hunting myself as I get ready to relaunch my website, this blog, Emma’s Pantry, and my store which will have vintage and new finds from around the globe…custom-made floor joist bench, antique Japanese fishing float (a great book end or end table object), a perfect French enamel pitcher, and of course blue vintage canning jars…Ĭrostata alla Confettura di Prugne can be made with apricot jam, but then it wouldn’t be the same in name or have the same delicious, pensive quality that arries so well with the lightly sugared crust. At lunch, the kids and I wait to see who will get the treasure, the single whole spreadable plum. And both have the added bonus of decent-sized chunks of fruit within the jam. The prune plum jam available for purchase at the market in Italy is good…its not quite as good as homemade, but close. I especially like the crisp pastry and the tart plum when we’re down to the last few slices and the very last one is a bit stale, and thus crunchy and I can peck at the crumbs with my finger when the summer hours seem to stretch from one walk or snack to the next. This is a classic southern Italian dessert, though my favorite time to eat this is in the morning.
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