25 August 2009


turning mediocre eating plums into a truly superb plum tart

I tossed seven or eight sliced plums with about one quarter cup sugar, the grated zest of one orange, and a few splashes of Grand Marnier and let them macerate for a half hour or so. I piled the plums into one recipe of Rough Puff Pastry and drizzled the whole thing with Two Gander Farm Buckwheat Honey. After about 35 minutes at 400 degrees F and five minutes under the broiler out came...

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