Plum and frangipane tart1/15/2024 ![]() The frangipane filling can also be made separately in advance. Ceramic or glass can crack when going from freezer to hot oven. This is especially convenient when you’re using metal tins because they can be baked straight from frozen. The shell can be made ahead days in advance, and stored in the freezer. You’ll also need to lengthen the baking time, approximately 60 minutes or so until the top of the filling is light brown. You may need an extra plum to fill the space in a large tart pan. This pie dough recipe is enough to fill the large tin. If using a larger tin, you can actually cut down the pie dough ingredients. Yes, you can make this in a large tart pan or a large pie plate, but don’t use the deep dish one. Plum Tart Recipe Variations and Other TipsĬan this be made in a regular size tart pan? But their stock is not consistent so grab them right away if you see them, they might be a little cheaper there. When I first made these plum frangipane tarts back in 2015, I used disposable pie tins we had available at the time.įor a while, I keep seeing mini pie tins at TJMaxx. No, you don’t need to blind bake the shell for this tart since the fruits sit on top of the frangipane, the crust won’t get soggyĪpparently, these mini pie tins were harder to find than I thought. Remove the foil strips during the last 10 minutes of baking to allow the edges to brown.
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