Tuesday, 22 February 2011

French style fruit tart

A maggie recipe.  To me that means it will be rustic looking (ie looks like it can be made at home) and will be full of flavour - Maggie Beer is not about subtlety or refined flavours, she's more about great combinations of flavours (almonds and stone fruit in this case).  It also means that the recipe will work.  Maggie's pastry recipes are wonderful - made in a food processor, then chilled and rolled.

Make a fragipane-ish mixture and pour that on the rolled out pastry and top with fruit.  My plums were obviously much bigger than Maggie's.  She called for 15-20 plums (600grams), but I only needed 6 1/2 plums. 

Maggie's recipes always end up tasting good. 

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