![]() ![]() Top with plums, and sprinkle with a mixture of 3 tablespoons sugar and cinnamon.Ĩ. Place dough into the prepared tart pan, pressing the dough onto the bottom and sides of the pan.ħ. Beat with the hand-held mixer until well mixed and has a dough-like consistency.Ħ. Sift the cornstarch, flour and baking soda into the butter / sugar mixture.ĥ. When butter has solidified, beat it with a hand-held mixer on medium speed with the 1/2 cup sugar, egg yolks, and vanilla until lightened in color and fluffyĤ. In a small pot melt butter over medium heat on the stovetop, until milk solids start to brown and you smell a nutty aroma. Remove from heat and place in a heat-proof medium size mixing bowl to cool.ģ. Grease a 9-inch round tart pan with a removable bottom or a cake pan.Ģ. Position an oven shelf to the middle of the oven. Ugly organic Italian plums from the farmers' market are still good!Ĥ to 6 plums to fill tart (depending on size/variety), pitted and slicedġ. ![]() It's all about preventing food waste through creative recipes, such as this one, and educational tips. We call those ones ugly produce they are still good.įor more ugly produce recipes and information, join us my site, and Instagram feed. Even plums with blemishes are perfect to use in this recipe. The coloring will be deep-purple with a red blush and will darken to black as they ripen. With the plums low water content, they maintain their shape for baking. Plus, their flavor is slightly tart, almost lemony and fragrant that's totally different from the more very tart taste of standard red and black plums, making them ideal for pairing with sweet or savory recipes. Choose fairly firm to slightly soft fruit. Ripe deep purple Italian "prune" plums are perfect to use with the sumptuous Plum Shortbread Tart recipe adapted from Pastry Chef Matthew Rosenzweig from and at Instagram. ![]()
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