© 2021 | http://angiesrecipes.blogspot.com

© 2021 | http://angiesrecipes.blogspot.com

© 2021 | http://angiesrecipes.blogspot.com

This party-worthy tart is a simple way to showcase the seasonal plums. You can easily substitute sliced apples or pears for the plums with great results. I used a basic sweet shortcrust, but you can definitely use store bought one. Chill your crust for at least 30 minutes. One of the reasons that fruit tarts have a soggy bottom is from the moisture of the fruit. The most effective way to prevent soggy crust is to blind bake the crust before filling with fruit. Another way to prevent the pastry crust from getting soggy is to sprinkle ground almonds (or breadcrumbs/graham cracker crumbs/crushed cornflakes, etc.) into the crust bottom, which helps soak up the juice released from the fruit during the baking. Slice the plums into even thin slices and try to keep the slices together so you can arrange them nicely into the crust without making a mess. Sweet ShortcrustFilling

200 g White spelt flour
60 g Wholegrain spelt flour
50 g Vanilla sugar
A pinch of sea salt
100 g Butter, cold
40 g Lard

3 tbsp Ground almond, toasted (or breadcrumbs)
8 Ripe yet firm plums, cut into even thin slices
1/2 tbsp Honey (or maple syrup), optional
Thyme leaves
30 g Butter, cubed
Raw pistachios

Sift spelt flours into a large bowl and stir in vanilla sugar and a pinch of salt. Cut in butter and lard. Rub together with your ...