Plum Flame Tart
Posted: 28 November 2012 02:19 PM   [ Ignore ]
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This is a pie I made a while back, when the little Italian prune plums were in season.  It’s a delicious pie, perfectly seasoned so that you don’t really notice the cinnamon, nutmeg, or apricot glaze, they just blend with the fruit to create a subtle, balanced and tasty flavor.  It was nice to have a pie that could be frozen with the crust already blind baked.  That can be done with the pate sucree but not the flaky crust, which is what I normally choose.  Delicious pie!

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Posted: 28 November 2012 02:58 PM   [ Ignore ]   [ # 1 ]
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Lordy, Julie—that is gorgeous.  The plums are so beautifully composed and the crust is so astoundingly golden!!!!!

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Posted: 28 November 2012 05:33 PM   [ Ignore ]   [ # 2 ]
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Thanks very much, Anne!  grin

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Posted: 28 November 2012 07:30 PM   [ Ignore ]   [ # 3 ]
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It looks absolutely beautiful, Julie. Your crust is so perfect, not a dent anywhere (I have pie crust envy now smile). And the rows of sliced plums just look so yummy.

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Posted: 29 November 2012 03:05 AM   [ Ignore ]   [ # 4 ]
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Beautiful. I love prunes!

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“This pizza is a symphony of flavors”

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Posted: 29 November 2012 08:37 AM   [ Ignore ]   [ # 5 ]
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It looks wonderful!

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Posted: 29 November 2012 09:44 AM   [ Ignore ]   [ # 6 ]
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Jenn, thanks very much!  so nice to see you back posting again smile

Gene, I like to think of these as baked plums rather than dried… isn’t it funny how maligned prunes are in the US while in France, they are served in the finest chocolates and pastry.

cookie monster, thank you.

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Posted: 29 November 2012 06:01 PM   [ Ignore ]   [ # 7 ]
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Julie - that looks great! I bet is tastes even better!  Great job!

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Posted: 11 December 2012 12:58 AM   [ Ignore ]   [ # 8 ]
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Look delicious. Yum!

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Booya! Like what you smell?
See my baking blog on cupcakes and macarons!!

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