hot plum liquid over exposed fruit in center of tart. Boil 1 to 2 minutes or until slightly thickened. Meanwhile, bring reserved plum liquid to a boil in a small saucepan over medium heat. sugar.īake at 350° for 45 minutes or until filling is bubbly and crust is golden.Ĭarefully transfer tart on parchment paper to a wire rack cool 20 minutes. Brush piecrust with egg mixture, and sprinkle with 1 Tbsp. Fold piecrust border up and over plums, pleating as you go, leaving an opening about 5 inches wide in center. Mound plums in center of piecrust, leaving a 3-inch border. Roll into a 12-inch circle.ĭrain plum mixture, reserving liquid. Unroll piecrust on prepared baking sheet. Let stand 30 minutes, stirring occasionally. Stir together plums and next 4 ingredients in a largeīowl.
Line baking sheet with parchment paper coat parchment paper with
½ (15-oz.) package refrigerated piecrusts Give it a try at home by following our recipe below or order online for delivery from our weekly special menu! A rustic tart that is so refreshing, naturally sweet and delicious that can be enjoyed with your cup of coffee or as a summer light desert.
#Peach plum tart how to#
But today, we are excited to share the recipe and instructions of how to make a seasonal favorite: the plum tart. Summer is officially here and all we can think about is what our Pastry Chefs are up to baking at Mangia Bakery! We usually love featuring our signature deserts and sharing with you recipes and instructions of how to make them at home.
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