Santa Rosa Plum Tart

I saw these very pretty little plums at the farmers market, and I just had to have them:

Purple plums and yellow plums

Purple plums and yellow plums

I knew I’d make a plum tart with them, but I didn’t have a recipe in mind, so I searched the Internet. I probably should’ve looked in Mastering the Art of French Cooking. Next time. Anyway, when I hit this recipe on The Italian Dish, I decided that was my plum tart. The Somerville Public Library, which is right down the street, had Chez Panisse Fruit in the stacks, so I strolled down and checked it out. You have to look at the photo on the Italian Dish blog because there are no photos in the Chez Panisse book. You also have to look at Elaine’s photos because my tart doesn’t look like hers, and I suspect hers looks right.

Santa Rosa Plum Tart with invisible plums

Santa Rosa Plum Tart with invisible plums

One big difference is that my plums are small, and I think I probably cut the slices too small, too. For plums like these, which are the size of golf balls, maybe they should be cut into quarters; then the fruit would’ve stuck up through the custard. Once the tart is cut, though, you can see them.

Look! Plums!

Look! Plums!

It’s quite tasty. The custard is sweet and the plums are sweet and tart, and the textures are complementary.

A serving of plum tart

A serving of plum tart

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