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!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.
so pretty, my favorite sort of dessert
ReplyDeleteHey Nirmala, yes, the internet is amazing. Mine was down for a few hours today, and I was freaking out (smile)-an addict I am.
ReplyDeleteThis plum tart looks delicious-I'm always afraid of phyllo though. I'm not speedy enough sometimes to work with it...
I love your plum tart - and with phyllo! I can never use up a package of phyllo - but, looking further I see your tomato tart which looks wonderful - who needs meat!
ReplyDeleteIt looks yummy. With fyllo you can make thousands of recipes. Salty or sweet. And as you said it's really quick and low effort!
ReplyDeleteIt looks delightful! I've never used phyllo as pie crust--must try!
ReplyDeleteI've never worked with phyllo because it looks so delicate. I'm so impressed that you were able to craft a pie out of it. And lattices are overrated anyhow ;)
ReplyDeleteThe internet is my very best friend when it comes to finding recipes. This is beautiful! And I definitely concur, everything tastes better with butter.
ReplyDeleteit looks so nice, i looove plum. Im going to write a hungarian plum dessert recipe soon, which is gnocchi based. Its fantastic, swing by sometime!:)
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