Subject: Herbed Plum Tart
From: Unicorn (unicorn@indenial.com)
Date: Fri Jun 09 2000 - 14:17:18 EDT
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F O O D F U N N Y
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Here a true food funny courtesy of reader Marilyn Smith in Kerrville,
Texas:
When my daughter, Shannon, was about 9, she wanted to cook a meal by
herself, so being the encouraging mother that I am, I let her, with
the admonition "be sure to include a green vegetable!"
We all came to a simple but nice meal, except for some green stuff
that the boys refused to eat! She, liking only corn as a vegetable,
had put green food coloring in the corn! It was the only time she
remembers her Dad saying, "Boys, you don't have to eat it."
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T O D A Y ' S R E C I P E
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We have already discussed the popularity of mint with fruits, and
thyme is another herb that pairs nicely with fruits of all kinds. Try
adding a pinch to any fruit salad, compote, or fruit preserves.
Herbed Plum Tart
1 prepared 9-inch (23 cm) pastry shell or your favorite pastry recipe
1+1/2 lbs (675 g) ripe red plums, quartered and pitted
1/4 cup (60 ml) sugar
1/2 tsp (2 ml) ground cinnamon
1/4 cup (60 ml) plum or red currant jelly
1/2 tsp finely chopped fresh thyme leaves
Press the pastry dough into a 9-inch (23 cm) tart pan with a removable
bottom. Bake in a preheated 350F (180C) oven until fully baked and
golden brown. Cool the tart shell on a wire rack. Meanwhile, combine
the quartered plums, sugar, and cinnamon in a large bowl and toss to
combine. Combine the jelly and thyme in a small saucepan and heat
over low heat just until melted. Brush the inside of the baked shell
with half the jelly. Arrange the plums skin side up in the tart
shell, overlapping them slightly. Brush with the remaining jelly
mixture. Cover the rim of the pastry with aluminum foil to prevent it
from overcooking and bake an additional 30 minutes, until plums are
tender. Cool on a wire rack and serve warm, chilled, or at room
temperature. Makes one tart to serve 6 to 8.
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