Plums are in season and this recipe came to me by email from Essen & Trinken. Looks good, I thought to myself, I’ll make that for my weekend dessert.
I cheated on the crust, bought a frozen product, but otherwise I followed the recipe. Oh, apart from the rum, I never have rum, I always use brandy instead.
Now look at the pictures. (The one on the left is from E&T, Julia Hoersch.) If a tarte has been baked for 30 + 15 minutes, how can it be that light? I baked mine for 30 + 5 minutes and hurried to get it out of the oven so it wouldn’t burn. My version looks a bit more like something with sundried tomatoes, doesn’t it…
I didn’t need all the plums I prepared as per the recipe, I had the leftovers instead of salad before my salmon soup. There was too much crème for my pie, but with cream and eggs and sugar you can always come up with something rather nice.
Anyway, the taste is great. For those of you who want to make it too, here is the link.
I'm Piisa and I will be sharing with you my thoughts on this and that, maybe even on whatever.