Remember those plums from our heirloom plum tree at Struan Farm? They've been ripening on the window sill in the kitchen. And pretty quickly at that.
Lucky for me that I found a recipe by Claire Aldous in the latest Dish magazine for "Apricot & Almond Tart." The notes said fresh apricots, plums or cherries could be used in season, or tinned/canned when not available fresh. With the plums we picked ready for prime time I decided to give it a try. It did require a run into the Piopio Superette for a package of shortbread cookies, which form the crust. Fortunately I got the last package in stock, phew! (Rural life: plan ahead.) Fortunately I had the rest of the ingredients called for left over from the Boxing Day baking stash, which included both cream cheese and mascarpone.
Et voila:
It was absolutely delicious. The tart is baked and then chilled before serving with a dusting of icing sugar and a dollop of softly whipped cream. Not an every day dessert to stay the least, rather a special treat!
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