I skipped making the lattices. More work than it was worth, and because the plums are so bright and beautiful, the color pops a lot more. Also, I used butter and not vegetable oil between the phyllo layers. Butter makes everything better! Incredibly easy, and even more delicious. Very impressive low effort baked good.
Thursday, July 29, 2010
Isn't the internet amazing? I type in a few ingredients and in seconds I find recipes. I was looking for a quick and easy way to use very ripe plums and leftover phyllo. Meditteranean plum tart appeared! Given how juicy the plums are I would use more phyllo and thicken the plums with more flour (the recipe calls for 3T cornstarch, and I used 4T flour; try 6T, if using flour). The phyllo crust on top was crispy but the where the fruit was sitting, the phyllo was a little soggy and more so after a day so lots of phyllo!