So this one was not a success. Not a huge failure – it tastes OK – but not great in a lot of ways.
I was looking at plum tart recipes, because I happen to have some plums. And a lot of them seemed just too elaborate. And then – a really simple one. Thaw out a frozen pie crust, cut some plums in half and plop them in the middle of the crust, sprinkle on 1/3 cup of sugar, and bake at 400 for 40 minutes. What could be easier?
Well. Except for all the liquid from the plums soaked the bottom of the crust and then ran all over the pan, which is currently soaking. Paul Hollywood would be very disappointed with my soggy bottom! And I’m guessing the sugar should be tossed with the plums to distribute it more evenly? Maybe not just thrown on top. Because some of the plums are really sour, and some have plain sugar caked fast on top of them.
So in conclusion – quicker is not better for this type of baked good. I think it’s back to square one on this. I’m going to select one of the more time-consuming ones where you make your own crust and do something a little more elaborate with the filling.
Quite A Yarn 
Aw, that’s a shame.
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Yeah – oh well! I learned some things, so that is good 🙂 On to the next experiment!
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Soggy crust is the bane of all fruit pies. I don’t think I’ve ever had a plum pie/tart/cake. My mom made plum dumplings with the ones from our trees. Time consuming but yummy. Good luck in your search.
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Thank you! Dumplings are so good 🙂
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I think this recipe might be salvageable, though, for when you want something fast. Initial thoughts would be to mix the plums with the sugar and let them sit for a few minutes, then take the plums out of the bowl (leaving the juice behind) and add them to the crust. That would both distribute the sugar evenly and maybe help with the soggy bottom, too. And/or mix in a tablespoon or two of flour with the plums to help the inevitable juice set into a kind of a gel instead of leaking all over the place.
But yeah… with baking, “quick” doesn’t always mean “good.” If it helps, your plum tart looks super tasty!
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Those are good ideas for fixing the issues with this recipe! That would definitely help with the excess juice and unevenness of the sugar distribution. Thank you!
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If you try it again, I hope you can make it work! Though your idea of finding a “less quick” recipe might be better in the long run.
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Sometimes the longer way is the better way! Not always, but sometimes!
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Well you tried and Mr. Hollywood needs to mind his business – ha!
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Hahaha! Lucky for me he was not here 🙂
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Baking is definitely science, in that sometimes experiments don’t give the results you were expecting. But you never know until you try!
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Very true!
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