French Plum Tart Recipe With Kisch Flavored Custard
Here's a plum tart recipe that features the great flavor of kirsch, a popular additon to many French fruit tart recipes. You can make it with different vaieties of plums and feel free to use a high quality, store bought pastry for the crust.
Kirsch in French Recipes
You'll often find kirsch paired with fruits and featured in pastries, and it is also an ingredient in some
fondue recipes. When they use it in recipes, the French use a cooking brandy, which is actually a mixture of
kirsch and neutral alcohol. If you want to sip kirsch as an after dinner digestif, be sure to select a true
cherry brandy and not the cooking variety.
Plums for Your Plum Tart
When I first came to France and heard people speak of prunes I assumed they were talking about dried plums.
I soon found out that the French word for plum is prune and the word for prune is pruneaux.
There are several different varieties of plums grown in France. They appear on the market in the summer and early fall. Some of the more popular types are:
Reine Claude - round, green, firm and sweet
Mirabelle - small, yellow to orange, with a yellow-orange flesh
Quetsche - large, oval, dark purple skin with a yellow flesh
Americano-Japonaise - can be quite large, a recent addition to French markets
To make this plum tart recipe, I used what I found at the grocery store in May, which unfortunately meant
plums from Chile. I prefer buying in season fruit but the tart didn't care - it still looked and tasted