French Plum Tart
From Cassell's shilling cookery (1892).
A historical recipe
Cassell's shilling cookery, by A. G. (Arthur Gay) Payne and University of Leeds. Library (1892).
France
Known as a French recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 3 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- Stew French plums with sugar, in the proportion of half to the weight of fruit.
- Put half a pound of plums and a quarter of a pound of sugar, with half a glass of water or red wine, into a stewpan ;
- cover, and stew very gently until the stones can be taken away easily.
- Crush a part of them, and put the kernels with the plums in the stewpan.
- Edge a dish with puff paste, put in the plums, &c., cover with a paste, bake, and serve hot.
- Time, three-quarters of an hour, to bake.
- Sufficient for a small tart.
Plating
Cookware for this recipe
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Chef's knife