![]() (Use your judgement - I sometimes feel like the remaining topping is more than enough so I often freeze any remaining crumb topping. Then turn on the broiler and watching carefully, brown the top. Sprinkle approximately 2 tsp sugar over that. Sprinkle the crumb topping you set aside earlier over the plums. While the tart is baking, prepare the custard as follows:ġ 1/2 lbs plums, sliced in half or in quartersĪrrange the plums in a pattern of your choosing on the surface of the cooled tart crust.Ĭombine the egg, cream, sugar and almond extract in a bowl and beat slightly with a fork or whisk. Bake in 320 oven for 10 minutes, then remove from oven and let cool. Press the wet mixture into a 9 inch tart pan. Continue baking until well browned, 10 to 15 minutes. ![]() Prick the bottom of the crust so it does not puff. Bake until the crust is firm and set, about 20 minutes. Divide the mixture in half (about 257 grams each half) and set aside. Line the tart with parchment paper or aluminum foil, and fill with beans or pie weights. To download Evan’s The Art of the Pie Crust, follow this link, which will give you a special 25% discount.Mix and rub together the above ingredients until you have a coarse meal. Spread filling into cooled crust, and arrange figs on top, pressing them. Transfer to the refrigerator to chill for 30 minutes. Add creme fraiche and confectioners sugar, and beat until mixture is smooth and fluffy, about 2 minutes. And then, the most important thing, get yourself some Evan. Place cream cheese in the bowl of an electric mixer, and beat until smooth. So good – like this pie here – that I didn’t get a chance to take a real photograph with my camera (these are iPhone photos) until the pie was mostly eaten. But I’m totally ok with that, since I’ve learned over the years that Evans pies are not always perfect looking either.īut they are fantastic tasting. Not the picture perfect pie you see on the cover of Martha Stewart. That is because first of all the pie was kind of a mess. ![]() You’ll notice that the photos of the pie itself are not so great. For this rustic plum tart I used a basic dough recipe, and for the filling just picked enough fruit from the tree, and added a bit of sugar and flour. So completely have I absorbed Evan’s lessons and techniques over the years, that I don’t really even have a recipe to leave you with today. You’ll learn all about making the dough, rolling it out, and how to bake a pie. Instead, Evan has recorded a fantastic video pie class at a new site Craftsy. You no longer need live with a scary pie demon in your head. Luckily, you too can have Evan come to your kitchen and preform a exorcism of your deepest and darkest pie-ish fears. Thank you Evan for letting me see a tree full of fruit and immediately think ‘pie.’ Add the sour cream to the mixture and mix in with a fork. Add the cubed butter to the dough and use your (clean) hands or a pastry blender to work the butter into the dough until the mixture resembled crumbs, with pieces of butter no bigger than a pea. While a rolling pin used to instill a sense of dread and fear, it is now my friend. Whisk together the flour, sugar, and salt in a large bowl. I find its much better to gently simmer the fruit in a saucepan with a splash of water, butter, sugar & vanilla until soft & then put in oven with. And so I’ve had the great good luck to have many hands on pie tutorials here in my own kitchen in Todi. What started out as a pie-a-day project a few summers ago has blossomed into a life- and pie-changing experience.įull disclosure: Evan is one of my very best friends. While Evan is better known for her best selling cookbooks, her weekly radio show and her recently closed restaurant Angeli in LA, she has now become an official pie guru. ![]() I was finally absolved of my pie fears by my friend Evan. The whole crust thing just threw me for a loop, and so I turned to cobblers, crumbles, crostate and anything else that didn’t require rolling out dough with a rolling pin. I too, like my sister Jodi, was pie-phobic. Whatever the cause, the branches are literally breaking from the weight of peaches, apples, pears and quince.ĭomenico has taken this as a sign to start a new hobby: jam making. I’m not sure if it’s the fact that the trees are finally mature, or the heavy rains in late spring. We planted about 20 fruit trees about 20 years ago and while we’ve definitely had fruit over the years, it’s never been the abundant harvest we envisioned. In fact, if I’m being truthful, it’s never the case. This year, for whatever reason, our fruit trees are groaningly full.
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