You had me at Santa Rosa plum, my favourite variety. You had Shane at sour cream, one of his favourite things period. This tart was made to follow a very heavy gut-busting bbq dinner we had with friends. Surprisingly, it was much lighter than I thought it would be. The tart itself was nutty and crisp and the filling light, creamy and slightly sweet. This contrasted with a tart cinnamon and vanilla spiced plum compote. Together there was magic.
-Don't be turned off by the sour cream in the title, it lightens the filling and totally belongs with the plums.
-The tart crust was very easy to throw together and didn't shrink at all. Love!
-The plum compote was a little fall-inspired, but I didn't mind too much.
The recipe for Sour Cream Tart with Santa Rosa Plum Compote is on the epicurious website.
20/569
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