Autumn Black Plums Tart




Autumn Black Plums Tart

4 peoples

45 min cooking

+ 30-45 min preparation

1 1/2 Flour

1 1/2 sticks butter

4 piece of brown sugar

1 cup of water

3-4 dozen Black Plums

1 cup liquor/brandy for macerating the fruits

Take 1 1/2 cup of flour and make a hole in the middle add 1 1/2 sticks of soft butter, a pinch of salt and a cup of water in which you have melted a few pieces of brown sugar.  Mix and melt ingredients together by hand until you have used all of the butter and all of the sugar water. Roll the dough six times by adding a little butter. Get the crust at rest for 20 minutes. Butter a 10″ Quiche/Tart Pan. 

Wash and Peel 3-4 dozen whole plums, cut in half, get them in a bowl with lemon juice, sugar and Flower liquor for 15-30 minutes. 

Personally I like the cream Yvette that is made with violet and vanilla from Connecticut but if you want to keep it simple any brandy is good too. Roll the dough. Preheat the owen for 10 min, add the fruits and  sprinkle with fine sugar. Let it cook for 45 min in moderate owen.



About sexygourmetchef

Natacha is a business woman and talent born and raised in France. She started her early career in the hospitality industry and worked in the field for more than 15 years prior moving to the US. Natacha Mannhart has been traveling all around the world managing restaurant's team and cooking with the most prestigious French Chefs. She has successfully created her production company and she is actually working on her first 3D cooking show. The past 3 years she has also been successfully coaching and motivating peoples in the field of goals setting and personal life achievement. France, UK, United States Restaurant Manager and celebrity Chef. Education 1992-2011 Activities and Societies: Cordon Bleu Culinary school France, Accounting and Management Post Graduate UK, MBA Degree University of Phoenix (on progress)

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