Why I love it: The plums in this tart are macerated in a mix of cinnamon, Bourbon, honey and a hint of cayenne pepper and then roasted in the oven, all of which makes them extra delicious. Despite the multitude of flavors this tart is actually simple and very easy to make and because the tart shell and the filling are prepared completely separately, the danger of a soggy crust is reduced to a minimum.
I love fruit tarts but have always struggled with soggy crusts. As the fruit cooks it releases its juices and they have nowhere else to go but into the tart shell they are sitting in. Well, I’m happy to say that that’s not a problem here because for this tart I prepared the crust and the filling completely separately.
- 1 cup all-purpose flour
- 3 tablespoons shortening
- 3 tablespoons cold, unsalted butter
- 3 tablespoons ice water (more if needed)
- 9 ripe plums
- whipped cream to serve