Comments on: plum-almond tart http://smittenkitchen.com/2007/08/tartlets-not-innocent/ Sat, 11 Feb 2012 20:58:11 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: bell http://smittenkitchen.com/2007/08/tartlets-not-innocent/#comment-887495 bell Mon, 05 Sep 2011 01:01:01 +0000 http://smittenkitchen.com/2007/08/tartlets-not-innocent/#comment-887495 This tart surpassed my expectations (which were already pretty high)! I made a 9", arranging the plums in concentric circles. I did have to make a little more frangipane however, but it's so quick to make, so I wasn't exactly torn up about it. Also, I used pre-ground almonds because I already had them; I can't imagine that it tasted any different to grinding my own - maybe I'm wrong? Plums are so delicious at this time of year as they are - put them in the oven and they become positively transcendent. YUM. The Framboise gives the frangipane such a gorgeous complexity of flavour too. I was so impressed with the entire thing. I also thought that freezing the pastry before baking it is great... I don't know why, but the idea of getting out the grease-proof and baking beans inspires an inexplicable dread - freezing it worked perfectly. I have a sneaky little slice hidden for tomorrow and it is taking all my determination not to go down stairs and eat it now... at 2 am... get it together, Bell! So happy to have discovered this recipe. You can rest assured that my house in Dublin, Ireland, will be seeing plenty more of them in the near future. Can't wait to see what Autumn brings for SK, it's definitely my favourite season for cooking, what with all the lovely seasonal ingredients and beautiful colours. Ooooh, getting excited already! Thanks, Deb! This tart surpassed my expectations (which were already pretty high)! I made a 9″, arranging the plums in concentric circles. I did have to make a little more frangipane however, but it’s so quick to make, so I wasn’t exactly torn up about it. Also, I used pre-ground almonds because I already had them; I can’t imagine that it tasted any different to grinding my own – maybe I’m wrong? Plums are so delicious at this time of year as they are – put them in the oven and they become positively transcendent. YUM. The Framboise gives the frangipane such a gorgeous complexity of flavour too. I was so impressed with the entire thing. I also thought that freezing the pastry before baking it is great… I don’t know why, but the idea of getting out the grease-proof and baking beans inspires an inexplicable dread – freezing it worked perfectly. I have a sneaky little slice hidden for tomorrow and it is taking all my determination not to go down stairs and eat it now… at 2 am… get it together, Bell! So happy to have discovered this recipe. You can rest assured that my house in Dublin, Ireland, will be seeing plenty more of them in the near future.

Can’t wait to see what Autumn brings for SK, it’s definitely my favourite season for cooking, what with all the lovely seasonal ingredients and beautiful colours. Ooooh, getting excited already!

Thanks, Deb!

]]> By: Rachel http://smittenkitchen.com/2007/08/tartlets-not-innocent/#comment-857039 Rachel Wed, 24 Aug 2011 16:40:59 +0000 http://smittenkitchen.com/2007/08/tartlets-not-innocent/#comment-857039 I made this last night with great success, but *gasp* when I looked I had run out of almonds. With the crust already baking, I figured I'd better swap in something else so I used walnuts, and added some almond extract to the mixture. De-lish. Can't wait to try it with almonds, though. My husband had three slices and two big glasses of milk, and to me, that is the greatest compliment. Thanks, Deb. I made this last night with great success, but *gasp* when I looked I had run out of almonds. With the crust already baking, I figured I’d better swap in something else so I used walnuts, and added some almond extract to the mixture. De-lish. Can’t wait to try it with almonds, though. My husband had three slices and two big glasses of milk, and to me, that is the greatest compliment. Thanks, Deb.

]]> By: Nadia http://smittenkitchen.com/2007/08/tartlets-not-innocent/#comment-790432 Nadia Tue, 19 Jul 2011 05:44:54 +0000 http://smittenkitchen.com/2007/08/tartlets-not-innocent/#comment-790432 You've inspired me yet again, thank you! I recently made this similar tart http://www.joyofbaking.com/CherryTart.html and it wasn't half bad, especially eaten a couple of days later, but I'd now like to try the 1-9-inch version of your recipe with the plums, because I think plums will have a bit more impact and flavour than sweet cherries. Spotted some plums the other day and I think they'd be just the ticket. You’ve inspired me yet again, thank you! I recently made this similar tart
http://www.joyofbaking.com/CherryTart.html
and it wasn’t half bad, especially eaten a couple of days later, but I’d now like to try the 1-9-inch version of your recipe with the plums, because I think plums will have a bit more impact and flavour than sweet cherries. Spotted some plums the other day and I think they’d be just the ticket.

]]> By: Lo http://smittenkitchen.com/2007/08/tartlets-not-innocent/#comment-787285 Lo Sun, 17 Jul 2011 02:16:38 +0000 http://smittenkitchen.com/2007/08/tartlets-not-innocent/#comment-787285 Made two of them this evening - yes quartered the recipe for Peter and I. Always scared I will eat all eight if I make a whole recipe. They were perfect - delicate - this awesome duality of sweet and sour - loved the recipe!! Thank you! Made two of them this evening – yes quartered the recipe for Peter and I. Always scared I will eat all eight if I make a whole recipe. They were perfect – delicate – this awesome duality of sweet and sour – loved the recipe!! Thank you!

]]> By: Melissa http://smittenkitchen.com/2007/08/tartlets-not-innocent/#comment-417024 Melissa Sat, 21 Aug 2010 21:51:48 +0000 http://smittenkitchen.com/2007/08/tartlets-not-innocent/#comment-417024 Thanks for the speedy response, Deb! Thanks for the speedy response, Deb!

]]> By: deb http://smittenkitchen.com/2007/08/tartlets-not-innocent/#comment-416932 deb Sat, 21 Aug 2010 18:03:09 +0000 http://smittenkitchen.com/2007/08/tartlets-not-innocent/#comment-416932 Good catch. So, yes, the correct way is to use pie weights. But I don't think I did for all of them. When I get a crust frozen solid, I can often get away with skipping them for a not-blind baking. Good catch. So, yes, the correct way is to use pie weights. But I don’t think I did for all of them. When I get a crust frozen solid, I can often get away with skipping them for a not-blind baking.

]]> By: Melissa http://smittenkitchen.com/2007/08/tartlets-not-innocent/#comment-416893 Melissa Sat, 21 Aug 2010 14:36:04 +0000 http://smittenkitchen.com/2007/08/tartlets-not-innocent/#comment-416893 I see pie weights in the photos but you don't mention them in the recipe. Am i right to assume that the crust should be baked with the weights? I see pie weights in the photos but you don’t mention them in the recipe. Am i right to assume that the crust should be baked with the weights?

]]> By: LG http://smittenkitchen.com/2007/08/tartlets-not-innocent/#comment-413447 LG Mon, 09 Aug 2010 20:02:23 +0000 http://smittenkitchen.com/2007/08/tartlets-not-innocent/#comment-413447 I made this yesterday and the recipe couldn't be any simpler. Everyone absolutely loved it. I usually make a similar poached pear and almond tart, but this was more delicious and took away the step of preparing the pears. The tart plums are such a nice contrast to the sweetness of the frangipane, though I think I will use less sugar next time. I made this yesterday and the recipe couldn’t be any simpler. Everyone absolutely loved it. I usually make a similar poached pear and almond tart, but this was more delicious and took away the step of preparing the pears. The tart plums are such a nice contrast to the sweetness of the frangipane, though I think I will use less sugar next time.

]]> By: Ace http://smittenkitchen.com/2007/08/tartlets-not-innocent/#comment-408349 Ace Fri, 23 Jul 2010 14:05:25 +0000 http://smittenkitchen.com/2007/08/tartlets-not-innocent/#comment-408349 I just made this as a gift to a friend's parents for letting me stay the weekend. It looks lovely (though I cut my plums a little thick so they sunk into the almond a little) and it made my kitchen smell like heaven. Very excited to try it this weekend! I <3 your recipes and your blog, it is my go-to for making food gifts for friends and family! I just made this as a gift to a friend’s parents for letting me stay the weekend. It looks lovely (though I cut my plums a little thick so they sunk into the almond a little) and it made my kitchen smell like heaven. Very excited to try it this weekend! I <3 your recipes and your blog, it is my go-to for making food gifts for friends and family!

]]> By: SaveMyPolarBear http://smittenkitchen.com/2007/08/tartlets-not-innocent/#comment-377135 SaveMyPolarBear Fri, 07 May 2010 01:44:34 +0000 http://smittenkitchen.com/2007/08/tartlets-not-innocent/#comment-377135 Oh, this looks so wonderful! I make something a little like it, but the almond is all in the dough, which is very eggy and sticky. Oh, this looks so wonderful! I make something a little like it, but the almond is all in the dough, which is very eggy and sticky.

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